Cottage Cheese Cheesecake Recipe
Servings: 1
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
- 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.
- 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.
- Serving Size : 12
- STRAWBERRY GLAZE: Combine strawberries, cornstarch, sugar and salt in a saucepan; blend. Cook till clear and thickened. Remove from heat. Stir in remaining ingredients.
- Place wax paper directly on top of warm glaze; chill. When cold, spread over chilled cheesecake. Chill till set.
- Makes glaze for 19-inch cheesecake.
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