One really can’t go wrong with a cheesecake recipe. The results are always good! There are many recipes out there to try. I like mine for two important reasons, one, it’s good and two, it’s easy! I can make this recipe in less than 20 minutes and it’s in the oven. I like making this recipe with my farm-made raw, cow milk cottage cheese. I have also used farm-made goat chevre cheese
- 1 cup graham cracker crumbs
- 2 tablespoons Maui sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter
- 2-1/2 cups cottage cheese
- 1/2 cup cream
- 2 eggs
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1/2 fresh Hawaiian vanilla bean or 1 teaspoon vanilla extract
- 2/3 cup Maui sugar
- 1/4 teaspoon sea salt
- Preheat oven to 325 degrees F (165 degrees C). Melt butter in a skillet. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Press over bottom and onto sides of a spring form pan. Set aside.
- In a food processor, combine cottage cheese, cream, 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.
- 1 cup of thimbleberries
- Juice of 1 lemon
- ½ cup of Maui sugar
- 2 tablespoons of starch
Add 1/2 of thimbleberries to a sauce pot, add lemon juice, sugar and starch (dissolve first in 1/4 cup of water). Stir until boiling when sugar melts and the liquid becomes clear and thick, then set aside until glaze is still warm (but not hot) and pourable. Next, arrange the rest of the thimbleberries on top of the cheesecake and slowly pour on glaze.