Reviewed: Jul. 30, 2004

I didn't enjoy this very much. I'm not understanding why you would use cottage cheese in a cheesecake. I put it in the blender and had to add milk to it just to make it blend. Sour cream would have been much easier. Not to mention that the cottage cheese didn't cream very well and the cheesecake was kind of chunky. I'm not a big fan of chunky cheesecakes. Sour cream would help this recipe a whole lot.

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2 users found this review helpful

Reviewer:

CYBERDAIZEE

Cooking Level: Intermediate

Home Town: Princeville, Illinois, USA

Reviewed: Jul. 22, 2004

Delicious! Nice and light - a good compliment to summer fruits. I used orange juice instead of brandy and fresh peaches instead of the berries. Mine took about 20 min longer to cook. I only had a 9 inch springform pan, but mine was full! I don't know how it would have fit into an 8 inch pan. Brought the cheesecake into work and everyone raved about it. I also loved how easy this was to put together.

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Reviewer:

MEGNERD

Cooking Level: Intermediate

Living In: San Leandro, California, USA

Reviewed: Sep. 11, 2003

Fluffy, creamy, & delicious! This cheesecake - made with blueberries, orange juice, & the syrup from a jar of meraschino cherries (instead of the brandy), was the most perfect cheesecake I have made yet!

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13 users found this review helpful

Reviewer:

Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

Reviewed: Aug. 23, 2003

Deliciously "light" cheesecake. I used chopped pitted cherries that I had frozen earlier this summer. Didn't have cherry brandy, so I infused a few cherries in regular brandy. I assume it would give the same flavour. Everyone loved it as it didn't feel too heavy.

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Reviewer:

FLO_GEE

Reviewed: Jun. 17, 2002

Cottage Cheese makes the flavor a little lighter than other cheesecakes I have made. My mother-in-law is from Germany and she loved it. I used blueberries in the cake & did not make the topping, i just used fresh blueberries to top the cake after baking. It was sweet enought without the glaze.

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20 users found this review helpful

Reviewer:

URIAH

Reviewed: May 21, 2002

A great, light cheesecake. I made 2 pies instead of a cake and swirled in the berries...yummy!

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3 users found this review helpful

Reviewer:

ALOW

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

Reviewed: Dec. 12, 2001

Great recipe. I put the berries in a blender with some sugar then swirled it into the filling. Came out wonderful!

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30 users found this review helpful

Reviewer:

faybie77

Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA

Reviewed: Aug. 23, 2001

I substituted a bag of frozen mixed fruit and it worked great.... everyone absolutely LOVED this cake and it isn't overpoweringly 'cheesecakey'!

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2 users found this review helpful

Reviewer:

PAKSENARRION

Reviewed: Jul. 14, 2001

This is a great recipe. Easy to make and very tasty. Everyone who shared this cheescake with us wanted the recipe, too! It's wonderful. Liesa

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Reviewer:

LIESA

Reviewed: Dec. 6, 2000

I have made this recipe six times now, and have had six huge successes! Family and friends alike rave over it ~ even the "cheesecake purists" are impressed. Now that the season for fresh berries is past, I am using those from my freezer with no problems. It works well with a graham cracker crust too.

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12 users found this review helpful