My Cheesecake Custard Makes Smiles

cheesecake custard

You can get a fluffier texture cheesecake with cottage cheese over just using cream cheese for either traditional cheesecake or pouring into custard cups.

 

After trying to make wiser food choices during the week, I always save Saturday and Sundays for splurging on desserts.  My Cheesecake Custard recipe that I have  for you today is one of my favorites when you want something sweet, rich, and velvety smooth for dessert.  Cheesecake lovers will especially adore this custard, which is just like cheesecake only minus the extra calories from the crust.

For a really rich taste, I like to use the regular cream-style cottage cheese (4% fat content) for this recipe.  In fact, you can use either large curd or small in this, but I prefer the small since it will give it a smoother texture.

What else is nice is how easy this custard is to make.  All you do is to throw everything together, beat with your electric mixer,  then pour into your custard cups and bake.

Another less rich cheesecake that I love to make at our house is my Healthier Cheesecake recipe.  This one also has cottage cheese and dry milk solids to produce a fluffier texture over the heavier strictly cream cheese types of cheesecakes.

My Cheesecake Custard

You can get a fluffier texture cheesecake with cottage cheese over just using cream cheese for either traditional cheesecake or pouring into custard cups.

Course: Dessert
Keyword: cheesecake custard
Ingredients
  • 3 eggs
  • 1-1/2 cups of milk
  • 1 cup of cream-style cottage cheese 4% fat
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla
  • 1/8 teaspoon of salt
  • ground nutmeg for sprinkling
  • Fruit preserves or jam optional
Instructions
  1. Combine the eggs, milk, cottage cheese, sugar, vanilla, and salt in a large mixing bowl.  Beat with your electric mixer until well blended.  Pour this mixture into six-custard cups (about 6-ounce size).  Sprinkle each filled cup with a little ground nutmeg.
  2. Place your filled cups in a shallow baking pan in your oven.  Before baking, you fill hot water around the cups to about an inch deep.
  3. Bake at 350-degrees for about 30-35 minutes or until a knife inserted in the center comes out clean.
  4. Serve this hot or cold, with or without a teaspoon of your favorite fruit preserves, such as cherry that is delicious.
Recipe Notes

Serve this hot or cold, with or without a teaspoon of your favorite fruit preserves, such as cherry that is delicious.

 

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1 Comment

  1. eddy
    March 3, 2012 / 2:05 pm

    Nice blog

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