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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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A very delicious cheesecake made with cottage cheese. Egg whites are whipped and folded into the batter to lighten it and give it a cake-like consistency. You may substitute ricotta cheese if you like. Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup confectioners' sugar |
1 teaspoon ground cinnamon |
1/3 cup butter, melted |
1 cup white sugar |
1/4 cup heavy cream |
2 (16 ounce) packages cottage cheese |
4 egg yolks |
3 tablespoons all-purpose flour |
1 teaspoon vanilla extract |
2 teaspoons lemon juice |
1 teaspoon grated lemon zest |
4 egg whites |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, confectioners' sugar and cinnamon. Reserve 1/2 cup of this mixture and set aside. Stir in butter to remaining crumb mixture. Mix well and press into the bottom and 1 inch up the side of a 9 inch springform pan. Chill in refrigerator.
2. In a large bowl, stir together sugar and heavy cream until sugar is dissolved. Beat in cottage cheese, egg yolks, flour, vanilla, lemon juice and lemon zest.
3. In a large glass or metal mixing bowl, beat egg whites and salt until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into crust. Sprinkle top with reserved crumb mixture.
4. Bake in preheated oven for 1 hour, or until filling is just set. Turn the oven off, and let cake cool in oven, with the door closed, for 1 hour. Chill in refrigerator.
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