Cheesecake
Cheese Cake
The cheese cake filling may be made without a crust but for special occasions, when you want crust, line the bottom of a small loaf pan with Almond honey crisp recipe (see below), keeping it as thin as possible.
Bake crust and cool thoroughly.
Filling:
3 eggs
1/2 cup honey
1/2 cup homemade yogurt or cream cheese made from 24 hour yogurt
2 cups uncreamed cottage cheese (dry curd)
2 teaspoons vanilla extract (unsweetened)
1-2 teaspoons grated lemon rind
Place all ingredients in blender or food processor (metal blade) putting eggs in first so that blender blades will turn freely.
Blend until smooth stopping, if necessary, every 15 seconds to push ingredients down, scraping the sides of the container at the same time with a spatula.
Pour into loaf pan with or without crust.
If desired, place drained, unsweetened canned pineapple slices on top of filling. Bake in oven at 350 deg. F (180 C) for about 30 minutes or until edges are brown. Cool and refrigerate.
The cheese cake filling may be made without a crust but for special occasions, when you want crust, line the bottom of a small loaf pan with Almond honey crisp recipe (see below), keeping it as thin as possible.
Bake crust and cool thoroughly.
Filling:
3 eggs
1/2 cup honey
1/2 cup homemade yogurt or cream cheese made from 24 hour yogurt
2 cups uncreamed cottage cheese (dry curd)
2 teaspoons vanilla extract (unsweetened)
1-2 teaspoons grated lemon rind
Place all ingredients in blender or food processor (metal blade) putting eggs in first so that blender blades will turn freely.
Blend until smooth stopping, if necessary, every 15 seconds to push ingredients down, scraping the sides of the container at the same time with a spatula.
Pour into loaf pan with or without crust.
If desired, place drained, unsweetened canned pineapple slices on top of filling. Bake in oven at 350 deg. F (180 C) for about 30 minutes or until edges are brown. Cool and refrigerate.
