• Elting@piefed.socialEnglish
    27·
    5 days ago

    For recipes of that era, this is pretty tame. The advent of at-home refrigeration without ice really made people crazy for a little bit.

  • southsamurai@sh.itjust.works
    10·
    5 days ago

    Ngl, that seems like it would be great.

    Lemon and cream cheese go well together, as to strawberries and cream cheese, and lemons and strawberries. With the cream cheese being cut a good bit by the other ingredients, it wouldn’t overwhelm the fruits.

    Mouth feel could be a little strange with the cottage cheese in there, but it could also be unnoticeable, depending on how it all sets.

    Not gonna try it any time soon, but if I was visiting someone and they offered it, I’d be eager to try it

      • southsamurai@sh.itjust.works
        2·
        5 days ago

        Yeah! I caught that episode, but didn’t connect it until you brought it up. Dang, that makes me more confident this concoction would be really good

        • Quetzalcutlass@lemmy.worldEnglish
          2·
          4 days ago

          It’s easy to miss, but the recipe also calls for both sieving and beating the cottage cheese which would result in a much smoother texture.

  • HubertManne@piefed.socialEnglish
    4·
    4 days ago

    Strawberry Cheese Treat
    Ingredients
    1 pkg. (3-oz.) lemon-flavored gelatin

    1 cup water

    1-lb. cottage cheese

    ½ lb. cream cheese

    24 lady fingers, split (18 for lining, 6 kept in reserve)

    1 cup heavy cream

    1 ½ cups Ann Page Strawberry Preserves (divided into ½ cup and 1 cup portions)

    Instructions
    Prepare the Gelatin: Dissolve the 3-oz. package of lemon-flavored gelatin in 1 cup of water. Allow it to cool.

    Blend the Cheeses: Sieve the 1-lb. of cottage cheese into a bowl. Beat in the ½ lb. of cream cheese and the cooled gelatin. Chill the mixture until it is slightly thickened.

    Prepare the Pan: Line a 9” spring-form pan with 18 split lady fingers. Keep the remaining 6 split lady fingers in reserve.

    Whip and Fold: Whip 1 cup of heavy cream, then fold it into the thickened cheese mixture.

    Layer the Dessert:

    Pour half of the cheese mix into the lined pan.

    Cover the layer with the remaining 6 split lady fingers.

    Spoon ½ cup of Strawberry Preserves over the lady fingers.

    Top with the remaining cheese filling.

    Chill and Serve: Chill the dessert for 3 hours. Remove the side of the pan and spoon the remaining 1 cup of Preserves on top of the dessert before serving.

    Yield: Serves 8 to 12.

      • Bonus@sh.itjust.worksEnglish
        2·
        3 days ago

        I’m guessing not. I’ve never made one but is it really just a pie-sized cream cheese monolith?

        • tomenzgg@midwest.socialEnglish
          3·
          3 days ago

          Not technically but, like, it’s definitely a lot of cream cheese. Grabbing the first cheesecake recipe that came up when I searched, the non-crust ingredients are listed as:

          ▢ 32 oz cream cheese², softened to room temperature (910g)
▢ 1 cup sugar, (200g)
▢ ⅔ cups sour cream, (160g)
▢ 1 ½ teaspoons vanilla extract
▢ ⅛ teaspoon salt
▢ 4 large eggs, room temperature, lightly beaten

          So that’s 60% cream cheese. By contrast, the cream cheese is only 17% of the called-for ingredients of this recipe (seeing as it calls for double of what-the-cream-cheese-amount-is in cottage cheese, I was curious what percentage is both the cottage cheese and cream cheese and that’s still just 51%; so less than the cream cheese of the cheese cake, still. I was curious what percentage we got to if we included the heavy cream to target the largest amounts of dairy it calls for (though somewhat unfair as the 60% in the cheese cake is just the cream cheese and leaves out the sour cream (it jumps to 70%, with the sour cream included, in case you were curious)) and we do get up 68% of the ingredients, with that included. But, you know, that’s cream cheese, cottage cheese, and heavy cream and not just cream cheese).

  • Pommes_für_dein_Balg@feddit.org
    13·
    5 days ago

    What’s the advantage of being bakeless when it takes 3 and a half hours to make anyway?
    Also, Americans desperately need to learn about Quark.