Cottage Cheese Batter Cake Recipes

COTTAGE CHEESE BATTER CAKE

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).

OMA'S COTTAGE CHEESECAKE

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.

COTTAGE CHEESE CHEESECAKE

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.

COTTAGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
• To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
• Slice cake into 2-inch pieces and place each piece in a bowl to serve.
• Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
• Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.