GlutenFreeBaking.comGlutenFreeBaking.com
HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
 
Baking and Cooking Tips
 
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
 

Member Recipe: Cheesecake Cups


Printer-Friendly Format

CheeseCakeCup2

I love cheesecake but making can be a bit of a pain. This recipe for cheesecake cups is so simple that I will throw a recipe together before friends join me for dinner. Made with cottage cheese and cream cheese, these cups aren't heavy like ordinary cheesecake.

8 ounces cream cheese, softened (Don't use low fat.)

8 ounces (1 cup) small curd cottage cheese, at room temperature (Don't use low fat.)

3/4 cup granulated sugar

2 large eggs

1 teaspoon freshly squeezed lemon juice

1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F.

  2. In the bowl of a food processor, combine cream cheese and cottage cheese. Blend until smooth.

  3. Add the sugar, eggs, lemon juice and vanilla extract. Pulse to combine.

  4. Divide the mixture evenly among 6 custard cups.

  5. Bake for 30 minutes or until mixture is puffy and does not jiggle.

  6. Remove cups and place on a wire rack to cool. Custard will collapse as it cools, this is normal.

  7. Serve warm or chilled. In the center of the cup, you could put a few berries of a dollop of jam.

Makes 6 cups.


Printer-Friendly Format