 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Not quite cheese cake but BETTER! Another hand me down recipe from grandmother to mother. Glad to get these in one location - and off the faded cards and dot - matrix emails from my mother when I lived overseas! Custard cheese filling best when combined with Crumbly Simple Pie Crust recipe. Ingredients:
1 pint cottage cheese |
3 ounces cream cheese |
2 eggs |
2 tablespoons lemon juice |
9 tablespoons evaporated milk (a small can has 10 tablespoons) |
1 tablespoon cornstarch |
1 cup sugar |
1 teaspoon vanilla |
Directions:
1. Cream together (I use a blender) and pour into unbaked pie shell (I have browned my slightly beforehand). Bake 20 minutes at 400 degrees. Turn off oven and leave in 5 minutes. Then remove and cool.
2. LOW FAT; LOW SUGAR; LIGHTER FARE: I have varied the recipe with artificial sugar, eggbeaters and fat free cottage cheese; fat free evaporated milk and low-fat cream cheese (I don't recommend fat-free cream cheese) - Splenda Blend is better than Splenda for Baking.
|
|