This is a wonderful substitute for real cheesecake - so much cheaper and healthier. If you like incredibly dense and thick cheesecake, I wouldn't get your hopes up as the texture is lighter, but it's still delicious. The key is to blend it very well, at least 2 minutes. I have made this several times using non-fat cottage cheese and leaving out the milk, and this last time modified it for a pumpkin cheesecake: 1 cup non-fat cottage cheese, 1 cup pumpkin puree, and substituted cinnamon and nutmeg to taste for the lemon and vanilla, and used ginger snap crumbs for the crust. It was tasty - great for the holidays!
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This is a wonderful substitute for real cheesecake - so much cheaper and healthier. If you...