I was very un-trusting of this recipe-- LIGHT cheesecake?? Then, looking over the ingredients, I became increasingly nervous... Cottage cheese??? Yogurt cheese? {I didn't even know what that was!} Luckily, Jennifer mentioned on our bake52 facebook page that she had used Greek yogurt in place of the yogurt cheese with good results. I used that instead of the yogurt cheese and also thought it was good substitution!
I bought all of the ingredients and went to work Monday morning. One step is to drain the cottage cheese:
I loved how much of the cheesecake came together so quickly and was done in a food processor!! It really was easy.
That is....
I liked it, I thought it was tangier than a regular cheesecake which was fine with me. Once it set up it wasn't runny like in the picture above-- it hadn't finished cooling yet when the three year old attacked! My kids loved it, and my husband thought it was great.
Hop over to Sugar & Spice for the recipe!
HaHa, I love this! My kids ALWAYS do that when I bake. I swear it's been years since I've had a cake without a chunk taken out of the middle!
ReplyDeleteGrace kills me! Your cheesecake didn't even crack in the middle, how did you do that??? I am glad you guys still got to enjoy it!
ReplyDeleteI don't blame her. Having to wait 6 hours after it is out of the oven! That is like 1 week to a 3 year old.
ReplyDeleteI was a little nervous at first too, but we thought it was yummy. Thanks for the oops picture too... way to keep it real!
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