It is with a significant degree of sadness that we come to the last dessert in Around My French Table for French Fridays with Dorie. Luckily, it is a good one - cheesecake tart made continental style with cottage cheese, raisins and a pastry crust.
This cheesecake was not too heavy, not overly sweet, and even better, the use of cottage cheese made it virtually guilt free for me.
I love cheesecake, and this one was no exception. What gives it an extra tick for me is the lower calorie count for my indulgence - sure, it is not as creamy and decadent as a slice of New York Baked Cheesecake, but I feel that I can have it a little more often because it is not quite as naughty.
To see what the other Doristas thought of our last dessert, visit the LYL section of the FFWD website.
this sounds like the Polish cheesecake i make for easter with ricotta and sultanas! much lighter than a regular cheesecake but still delish.
ReplyDeleteI really enjoyed this one too - as did my colleagues. Not too sweet and yay for the lower calorie and fat count! Mine had a weird skin on top of it - and it was too shallow - I baked it in a too wide tin. But I will make this again for sure!
ReplyDeleteWhat a shame this is the last one. I do love cheesecake too. I like how this one is made with cottage cheese as that would make it quite light and you could enjoy a bigger slice! xx
ReplyDeleteGaye, what a beautiful cake stand - looks like you arereally celebrating "the last dessert" from this wonderful book. This was indeed an absolutely wonderful Cheesecake Tart and yours came out looking wonderful and so delicious with such a pretty border from the tart pan. This kind of cheesecake (with so-called "quark"/fresh cheese) is rather common in these parts and I always appreciate its elegance, no sweet glaze required - just perfect the way it is.
ReplyDeleteHave a nice day,
Andrea
Beautiful seasonal treat.
ReplyDeleteOoh so you can use regular cottage cheese? I thought you might need European cottage cheese but it's even to use the kind we can get easily.
ReplyDeleteI too enjoyed this and felt not as guilty indulging in it! Your cake stand IS beautiful
ReplyDeleteI liked that it wasn't too sweet or caloric either, but I didn't think it compared to cheesecake. I don't even think it should be called that.. it's a good creamy custard.
ReplyDeleteBeautifully done, Gaye! We really loved this one too! I never thought of the lower calories, but that works for me! I used ricotta and sour cream and it came out perfect. Happy Friday!
ReplyDeleteTee hee re the naughtiness! Gaye, it looks beautiful and your presentation this week (and the photos) are extra-nice! Glad you enjoyed it--I do agree that it isn't really like cheesecake, though.
ReplyDeleteThis was a perfect dessert to end with, and yours looks wonderful. It didn't use any fruit in mine, and we loved it.
ReplyDeleteI liked this too even though it didn't taste like NY style cheesecake. I would guess that anything served on a beautiful cake stand automatically tastes delicious!
ReplyDeleteI actually like this kind of cheesecake a little better than NY-style (weird, I know). It's not too heavy or too sweet for me and it's lovely with macerated berries. Yours turned out beautifully!
ReplyDeleteYou're right Gaye. This is the kind of dessert one can eat more often and not worry about weight/health! Yours is truly gorgeous and I love your cake plate.
ReplyDeleteAgree with you on the guilt factor, less is more:)
ReplyDeleteSounds wonderful and it looks really beautiful as well on that lovely cakestand...that is so unique and pretty!
ReplyDeleteIt IS sad that this is our last dessert :-(
ReplyDeleteEven sadder is the fact that there are only two more recipes.
This was a nice dessert to end on though!