Occasionally some food experimentations are not deemed suitable for sharing. And that was one reason why I got myself a smaller springform pan (7 inch to be exact) so that I can halve the quantities of some experimental cakes. This particular cheesecake falls into this category.
The recipe uses 2:1 ratio of cottage cheese to cream cheese. A super protein and light dessert indeed. Though I thought it could turn out to be delicious, I would be entirely too optimistic to think that it would also taste like a cheesecake. The look of the cheesecake would make one expect a cheesecake, a reasonable assumption, no? And I am not one who likes to disappoint when it comes to foods. Which was precisely why there was this pan, why this entire cake was to be made for my consumption alone.
I made this cheesecake yesterday because I was always searching for a new high protein recipe. But more importantly because I still had 2 soon-expiring tubs of cottage cheese left from my cottage cheese-enthusiastic moment. I halved the recipe and used fat-free instead of light cream cheese, apricots instead of peaches, and graham cracker crust instead of shortbread crust. I also forgot the cornstarch...
Of course I didn't wait to let it cool as per instructions. I was so curious I had to have a taste right away! But then it wasn't just a taste because it progressed to be an entire slice (1/8 of the cake). It had a good taste, the texture was rather eggy / custardy, and the crust was soggy. I was not sure that my friends would like it, but I must have liked it enough because today I had 2 more slices (better after refrigeration, yes), and already looking forward to another.
I think I will repeat the recipe sans crust, and bake it in individual ramekins next time. Perhaps top it with apricot preserve, and also try to remember the cornstarch too. And who knows, not looking like a cheesecake, I might venture to get my friends (unsuspecting guinea pigs, ha!) to try some.
Light Luscious Apricot Cheesecake Recipe
1/2 cup graham cracker crumbs
1 1/2 tbsp. butter
1 tbsp. sugar
1 398 ml can apricot halves light syrup, drained
1 cup fat-free cottage cheese, strained
125 g fat-free cream cheese, softened
6 tbsp. sugar
1 tbsp. cornstarch
3/4 tbsp. lime juice
1/2 tsp. vanilla
1/4 tsp. cinnamon
1 egg white
1. Preheat oven to 375°F.
2. Combine the crust ingredients and press into the bottom and halfway up sides of the 7" springform pan. Bake for 8 minutes. Cool. Reduce the heat to 350°F.
3. Purée drained apricot until smooth, add cottage cheese and blend, then add creamcheese and process until smooth.
4. Add remaining filling ingredients except for the egg white and process until well blended.
5. Beat the egg white until stiff peaks form. Gently fold the egg white into the cheesecake mixture.
6. Pour overtop of prepared crust. Place on a baking sheet and bake in centre of preheated oven for 1¼ hours or until centre is just set.
7. Let cool and then chill in refrigerator.