WHOA! Hold the phone! What’s that I read? CHEESECAKE?
Yeah, I know what you’re thinking… “Sonia, didn’t you just say you were going to keep your calorie intake in check and cook more light and low cal dishes for a while? And yet, here you are, making CHEESECAKE? Are you, like, out of your mind or something?”
Well, not exactly! 😉 While cheesecake isn’t exactly you typical low cal dish, believe it or not, one serving of this baby will only set you back about 425 calories.
Not bad for such a rich and decadent dish. While eating it, you would never guess that it was so healthy and surprisingly light. It definitely feels super rich and creamy and oh so cheesy.
You see, I was initially planning on making a quiche, but I suddenly remembered that I had bought about a million packages of low fat cream cheese last time it came on sale (I know, I have to work on that…) and so my mind immediately went “SAVORY CHEESECAKE” and this huge grin came across my face.
Then I remembered: “-Low cal”. D’OH!
I had to think of a way to make this happen. HAD TO!
And I did!
How? I remembered that one could also use cottage cheese to make cheesecakes! Bingo, problem solved. I used one package of low fat cream cheese, one container of 1% cottage cheese and a little bit of Feta cheese for added flavour and texture.
All in all, I am EXTREMELY happy with the results. The texture is rich and creamy with nice chunks of vegetables and the pie as a whole doesn’t feel heavy at all despite being loaded with cheese. The taste? Hard to describe… but definitely YUMMY!
There’s only one tiny little detail that didn’t quite work out… the crust isn’t of the cuddly kind and doesn’t seem to want to cling to the cheese filling. That’s why I decided to garnish with arugula leaves, to hide the gap that had formed between the crust and the filling. Problem solved? Not quite that easily…
The slices are a little tricky to cut, but if you make a small “starter” indentation in the crust, the rest goes pretty good. However, once a slice is cut, the “gap” transforms into a drawbridge, so you sort of have to hold it in place with a toothpick.
Not sure how to solve that problem… I will have to think of something… Edible superglue?
Anywho, that won’t stop me from making this wonderful savory cheesecake again, or even from bringing it to an eventual party. I am truly happy with this experiment and the way it turned out.
And, now that I’ve got a good base, I can play with different flavour combinations!
Oh! food, how I love thee!