Cottage Cheese Batter Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
• In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
• Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

Steps:

• Cake------------.
• Preheat oven to 350 degrees.
• Place all ingredients for cake in food processor.
• Pulse together until batter forms.
• Spoon into buttered 8 inch square cake pan.
• Bake for 45 to 50 minutes or until cake tester inserted in centre comes out clean.
• Topping------------.
• Combine berries.
• Melt red currant jelly with orange juice.
• Let cool slightly, stir into berries.
• Top cake with berry mixture and cut into squares to serve.
• Variation------------.
• If you don't have a food processor, you can use a blender to combine the ingredients for this cake.
• Process the eggs, cottage cheese and cream cheese until smoth, then add the remaining cake ingredients and process until combined.
• Proceed as directed above.
• (An electric mixer is not recommended for preparing this recipe as it changes the texture of the cake).

Steps:

• Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling.
• Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door.
• Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top.
• Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries.

Steps:

• Combine cottage cheese, flour, oil, and eggs in a large bowl.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• Grease and line a 7" round cake pan with parchment paper. Preheat oven to 350°F.
• Whiz cottage cheese in food processor until smooth.
• Whisk together cottage cheese, yogurt, flour, sugar, salt and eggs until well combined. Add lemon juice and strawberries and stir well.
• Pour batter into prepared tin and bake 30-40 minutes, until just set.
• Let cool at least 30 minutes. Serve hot or chilled.

Steps:

• In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.

Steps:

• In a large bowl, dissolve yeast in warm broth. Add the sugar, butter, salt, poultry seasoning, egg and 1 cup of flour; beat until smooth. Add 1 cup of cheese and the remaining flour; stir for 1 minute. , Cover and let rise in a warm place until doubled, about 30 minutes. Stir the batter down, about 25 strokes. Spread evenly into a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 20 minutes. , Sprinkle with the remaining cheese and onion salt if desired. Bake at 375° until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• Active time: 45 min. Start to finish: 10 hr. Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
• Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.