If you substitute the cream cheese in a cheesecake with cottage cheese what effect will it have on the taste?

Question

Does it really make a big difference to the taste or consistency?

Answer 1

Take a spoonful of cream cheese and eat it. Take a spoonful of cottage cheese and eat it. That'll answer your taste question.

Consistency there will be a big difference. There's a lot more liquid in cottage cheese so your cheese cake mixture will be soupy. Also the texture will be different.

Answer 2

Not a lot, but you have to beat it a bit more. Just don't do what I once did. I'd bought cottage cheese in a hurry, before collecting the kids from school at mid-day. When I came to make the cheesecake, just before the shops closed, I found that one of them was chive flavoured! I had to leap in the car and rush to the shop for another tub of natural! Worked out all right in the end! Mascarpone (not the blue cheese variety) is excellent for cheese cake, as is ricotta,

Answer 3

The cheese used in cheesecake is Mascapone and it tastes more like clotted cream than cheese - so there is no comparison!

Answer 4

you can make a low fat cheesecake with cottage cheese and an ordinary jelly. make the jelly up with half the water, put it in a blender with the cottage cheese. use on a biscuit base. it tastes the same but is lower in calories,

Answer 5

This was rated 4 1/2 stars so you should try it:
INGREDIENTS:
1/4 cup butter
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

2 cups cottage cheese
1/2 cup milk
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup white sugar
1/4 teaspoon salt

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
In a blender, combine cottage cheese, milk, 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.

Answer 6

Taste will be the least of your problems. The cake will fall apart when you try to serve it. Cottage cheese is toooooo soft.

Answer 7

it will be runny... sort of like ricotta.

I use cottage cheese in the BLENDER to sub for ricotta and sometimes for sour cream because there is less fat.

You should probably add 2 Tbs flour and another egg to make up for the runniness.

good luck.

Answer 8

it will make a difference to the taste and the consistency of the cheesecake also it wont be a nice smooth texture

Answer 9

You'll have a big problem with more than just taste. Find a web site with diet or low fat type recipes, or search for "cheesecake healthy version" etc....etc.... to find a version that will suit your dietary needs but still taste and look and feel good!!

Oh, here. I found one for you:

Answer 10

u can use cottage cheese and lemon juice to make mock sour cream. your best bet is to use one of the low fat or fat free cream cheese on the market. i tried to make mock cream cheese with cottage cheese and splenda . did not work very well.