MENU
 
 
 
 

  • Cottage Cheese Cheesecake

    0 votes
    Cottage Cheese Cheesecake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Graham cracker pie crust, 9 inch
    • 4 x Egg, separated
    • 1/2 tsp Salt
    • 2 Tbsp. Lemon juice
    • 1 tsp Vanilla
    • 1 tsp Almond extract
    • 1 c. Sugar
    • 2/3 c. Flour, sifted
    • 1 1/2 tsp Lemon peel, grated
    • 2 c. Cottage cheese, (1 pint)(16 ounce)
    • 1 c. Lowfat sour cream, ( 1/2 pint ) (8 ounce) Strawberry glaze
    • 1 pt Fresh strawberries, optional
    • 10 ounce Frzn strawberries, thawed
    • 1/4 c. Sugar
    • 1 dsh Salt
    • 1 Tbsp. Cornstarch
    • 1/2 tsp Lemon juice
    • 1/2 tsp Vanilla
    • 1 dsh Red food coloring, or possibly as needed

    Directions

    1. Preheat oven to 300 degrees F. Prepare crust; set aside. In a medium bowl, beat egg yolks till light. Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel. Put cottage cheese into a large bowl.
    2. Add in a small amount of egg yolk mix. Beat on high speed till curd is broken and nearly smooth. Add in remaining egg yolk mix and lowfat sour cream; beat till blended. Beat egg whites till stiff, but not dry. Fold into cheese mix. Pour into crust. Bake 1 hour. Top with Strawberry Glaze,and fresh strawberries if you like. Chill 5 hrs before serving.
    3. Serving Size : 12
    4. STRAWBERRY GLAZE: Combine strawberries, cornstarch, sugar and salt in a saucepan; blend. Cook till clear and thickened. Remove from heat. Stir in remaining ingredients.
    5. Place wax paper directly on top of warm glaze; chill. When cold, spread over chilled cheesecake. Chill till set.
    6. Makes glaze for 19-inch cheesecake.

    Similar Recipes

    Leave a review or comment