So, before beginning this post, I just wanted to say a word about Lactose. It came to my attention from a comment on my blog, that Cottage Cheese does in fact have Lactose in it. I was so grateful to learn this, as I had mentioned, I never did find any information in this regard. Having said this, my only logical reason as to why I can have Cottage Cheese, is in the ASSUMPTION, that Cottage Cheese is low in Lactose. If anyone has any further information or knowledge about the Lactose quantity in Cottage Cheese - please do share!
I have always wanted to make a gluten free cheesecake. Not being able to eat cream cheese, I knew there must be a way to make it with yogurt cheese, but I also knew that would not be enough. Then I saw Anna Olsen's recipe - please check here for the original. Her recipe uses ricotta cheese - another cheese I can not have. But then I had an idea. What about pureed, dripped cottage cheese? Oh yes - it so worked!
Now it has been many, many years since I have had traditional cheesecake. So I had to ask my DH, and the family members: does this taste like cheese cake? DH said it was lighter, (I found it heavy, but after 20 years, who am I to judge?) my daughter loved it but said it should be a bit sweeter, my son? Well he was all over it...he was hoovering...he did not even look up from his plate. Did he and DH love it? Oh Yeahhhhh. I liked it, but would definitely add an extra Tblsp. of honey to the cheese mix...it just needed that tad bit of extra sweetness. Other than that? All I cared about was how the Gluten free Graham Cracker Crust was going to turn out. The crust was divine. I was so happy with how the crust turned out, I can not tell you... I have so missed pies made with a Graham Cracker Crust! Can't wait to try more new recipes with Graham Crackers.
For me, this is a special, once in a while dessert. You will need two days to drip the yogurt and pureed cottage cheese. Then the day before it is ready, I made this recipe for Gluten Free Graham Crackers. So a bit of time is needed for this recipe - but it is so worth the time, for a once in a while special dessert! In the future...the only thing I would do is to increase the honey in the cheese mixture by 1 extra tablespoon..other than that..divine! Now my family is asking: what about chocolate, peanut butter, coffee added to the mix? Lord help me......
2 cups whole Organic Plain Yogurt (not Greek yogurt)
2 cups purred 2% Cottage cheese
Line a sieve with two split open coffee filters, placing over a medium sized bowl. To one bowl add the yogurt, cover with plastic wrap, sealing well, and refrigerate. To another bowl and sieve, do the same thing for the purred Cottage Cheese. Let drip for two days.
Make one recipe for Gluten Free Graham Crackers and whiz up in a food processor until fine
2 cups Graham Cracker Crumbs
1 Tblsp. sugar
1/2 cup of butter
1 tsp. finely grated Lemon Zest
1 recipe for Yogurt/Cottage Cheese
1/4 cup of Honey plus one extra tablespoon of honey
1 large egg
1 tsp. finely grated Lemon Zest
1 tsp. pure Vanilla Extract
Preheat the oven to 325 degrees. Melt the butter with the sugar. In a medium bowl, add the Graham Cracker crumbs, lemon zest, and melted butter. Press into an ungreased 9-inch pie plate. Bake for 10 minutes, allow to cool while making the filling.
Stir the yogurt cheese and dripped cottage cheese together with the honey, egg, vanilla and lemon zest.
Spoon into the cooled pie shell and bake for 40 minutes.
Allow to cool to room temperature, then refrigerate for at least 4 hours before serving. Serve with any fresh or frozen fruit. We had this with fresh Mango, but a berry coulis would be lovely with this dessert too.