tag:blogger.com,1999:blog-1278385202778793465.post4259166440420643884..comments2024-03-14T00:11:15.435-07:00Comments on A Peek into the Pantry: Jane's CheesecakeGwenhttp://www.blogger.com/profile/08239226134505976077noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1278385202778793465.post-64099198977643518482016-03-20T15:07:15.253-07:002016-03-20T15:07:15.253-07:00Sure! Cottage cheese isn't texturally too much...Sure! Cottage cheese isn't texturally too much different from ricotta, so if you break down the chunks a little further by running them through a strainer or food mill, you'd wind up with pretty much the same result.Gwenhttps://www.blogger.com/profile/08239226134505976077noreply@blogger.comtag:blogger.com,1999:blog-1278385202778793465.post-80656422867815438562016-03-16T15:18:25.318-07:002016-03-16T15:18:25.318-07:00I remember one of my mom's old "natural&q...I remember one of my mom's old "natural" cookbooks had a recipe for cheesecake. For cheese, it called for ricotta or "cottage cheese passed through a food mill." I never heard of cottage cheese being used in this dessert anywhere but that book. Have you?saraquillhttps://www.blogger.com/profile/03105080714287793242noreply@blogger.comtag:blogger.com,1999:blog-1278385202778793465.post-3316381599088198872016-03-16T14:53:15.868-07:002016-03-16T14:53:15.868-07:00I would think so! Definitely leave a decent amount...I would think so! Definitely leave a decent amount of space between the edge of the crust and the filling though, mine filled out a lot while it baked and I figure you don't want it spilling all over the oven, haha. Let me know how it works out if you give it a try! :DGwenhttps://www.blogger.com/profile/08239226134505976077noreply@blogger.comtag:blogger.com,1999:blog-1278385202778793465.post-23097980546115115752016-03-15T18:33:48.208-07:002016-03-15T18:33:48.208-07:00Cheesecake is my "step over babies for a slic...Cheesecake is my "step over babies for a slice" dessert of choice, so this looks interesting! Unfortunatley I have nothing resembling a springform pan, so I'd have to try it with pre-baked crust. I wonder if it would work that way. Nethiliahttps://www.blogger.com/profile/07028306446933404604noreply@blogger.com