Cherry and cranberry cheesecake

Name: Cherry and cranberry cheesecake - Jasmina I.
Ingredients: 200 g cottage cheese; 150 g sugar; 3 eggs; 400 g flour; 50 g melted butter; 1.5 cups of milk; 1 packet of baking powder; vanilla essence; 200 g frozen cherries; 30 g cranberries; orange zest.

Dessert - Cherry and cranberry cheesecake by Jasmina I. - Recipia

I woke up one day craving something to bake that would use cottage cheese and frozen fruits. I had sour cherries and cranberries on hand, so I started with a recipe I found at Laurici and adjusted it a bit, mostly based on what I had at home. It's a kind of quick cheesecake, without a crust, that I make quite often, especially since the ingredients are easy to find. Quick Info Total time: 1 hour - 1 hour and 15 minutes Preparation time: 15-20 minutes Baking time: 45-60 minutes Servings: 8-10 Difficulty: easy Recipe type: baked dessert, suitable for Easter or anytime you crave something with cheese and fruits Ingredients 200 g cottage cheese 150 g sugar 3 eggs 400 g flour 50 g butter (melted) 1 and a half cups of milk 1 teaspoon baking powder vanilla essence 200 g sour cherries (frozen, pitted) 30 g cranberries orange zest Preparation method 1. I mixed the flour with the baking powder and half of the sugar. The rest of the sugar I set aside. 2. In a bowl, I whisked the 3 eggs with the other half of the sugar. I added the vanilla essence and grated orange zest. 3. Over the eggs and sugar, I added the cottage cheese and cranberries, mixing with a spoon until combined. 4. In the bowl with the flour, I poured the melted butter, milk, and then the mixture with cheese, eggs, and fruits. I homogenized everything with a spatula, without over-beating, just enough to incorporate the flour. 5. I greased a silicone mold (I used a rose-shaped one and a smaller one, but any shape works). I poured all the mixture into the molds, leveling the surface. 6. I pitted the sour cherries and placed them on top, halved. I arranged them on top of the batter without pushing them down too much. 7. I put the molds in the oven at medium heat for 45-60 minutes. When it was lightly browned and a toothpick came out clean, I took it out. 8. I let it cool, then dusted it with powdered sugar. Why I make the recipe often I like it because I use ingredients I always have at home. You don't have to make any separate dough, just mix everything in a bowl and you're done. It works with many types of fruits, not just sour cherries. It keeps well in the fridge for a few days, so it saves me when I need something quick for breakfast or a snack. Tips and variations Tips Take the sour cherries out of the freezer 10-15 minutes before using them, so they don't release too much water into the mixture. Don't beat the mixture too hard after adding the flour, to keep it tender. If you're using cottage cheese with a lot of whey, drain it a bit beforehand. You can also use regular loaf pans or round pans; the shape doesn't matter that much. Substitutions Cranberries can be replaced with raisins, dried apricots, or omitted altogether. Sour cherries can be replaced with cherries, blueberries, raspberries, or mixed berries. Orange zest can also be substituted with lemon zest if you don't have an orange. Cottage cheese can be replaced with ricotta. Variations If you want a less sweet version, reduce the sugar to 100 g. You can add chopped walnuts or almonds for a different texture. For a more intense flavor, add a bit of rum or almond extract to the mixture. You can also bake in individual muffin molds, reducing the baking time to 20-25 minutes. Serving ideas It can be served for breakfast, as a snack, or as a dessert. It is good both cold and at room temperature. It goes well with yogurt or sour cream on top if you want something creamier. Frequently asked questions 1. Can I use fresh sour cherries? Yes, fresh sour cherries are even better, just remember to pit them first. If they are very juicy, pat them a bit with paper towels. 2. What can I substitute for cottage cheese? Ricotta works best as a substitute, but you can also use farmer's cheese if you want something more neutral in taste. 3. What should I do if my mixture turned out too liquid? Check to make sure the cheese isn't too wet or that the sour cherries aren't full of water. If it’s still liquid, you can add a tablespoon or two of extra flour. 4. Can it be frozen after baking? I don't recommend it; the texture changes quite a bit after thawing, especially due to the cheese. It’s better fresh or kept in the fridge for 2-3 days. 5. Can I make it without cranberries? Yes, cranberries are not mandatory. You can omit them or replace them with other dried fruits. Nutritional values Approximately, per slice (out of 10 servings): Calories: 260-280 Protein: 7-8 g Carbohydrates: 40-42 g Fats: 6-7 g The data may vary depending on the cheese used and how juicy the fruits are. It’s a light dessert, less fatty than a classic cheesecake. Storage and reheating It keeps well in the fridge, in a closed container, for up to 3 days. You can heat a slice in the microwave for 10-15 seconds, but it can also be eaten cold. If you notice that the fruits release a bit of juice at the bottom after a day, leave it uncovered for a few hours to evaporate. I don’t recommend freezing it, as the texture becomes too wet.

Cherry and cranberry cheesecake

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