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Prep Time: 20 Minutes Cook Time: 2880 Minutes |
Ready In: 2900 Minutes Servings: 6 |
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This is a terrific recipe if you're looking to try an alternative to the cream cheese cheesecakes. Ingredients:
2 lbs dry curd cottage cheese |
3/4 cup soft butter |
1 1/2 cups white sugar |
4 egg yolks, plus |
1 whole egg |
3/4 cup thick sweet cream (whipping cream) |
1/2 teaspoon salt |
1 teaspoon pure vanilla extract |
Directions:
1. Press dry curds through a metal sieve using a heavy duty wooden spoon.
2. Cream butter, vanilla and sugar, then combine with cheese.
3. Beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients.
4. Line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth.
5. Fill containers with cheese mixture, pressing firmly.
6. Cover with dampened cheese cloth and small plate with a heavy weight on top.
7. Place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better).
8. Unmold each cake, removing all cheese cloths.
9. Replace in fridge until ready to serve.
10. Decorate with strawberries cut in half just before serving, if desired.
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