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Title: Cottage Cheese Cheesecake Categories: None Yield: 1 Servings Graham cracker pie crust; 9 -inch 4 Egg; separated 1/2 ts Salt 2 tb Lemon juice 1 ts Vanilla 1 ts Almond extract 1 c Sugar 2/3 c Flour; sifted 1 1/2 ts Lemon peel; grated 2 c Cottage cheese; (1 pint)(16 -oz) 1 c Sour cream; ( 1/2 pint ) (8 -oz) Strawberry glaze 1 pt Fresh strawberries; optional ------------------------------STRAWBERRY GLAZE------------------------------ 10 oz Frozen strawberries; thawed 1/4 c Sugar 1 ds Salt 1 tb Cornstarch 1/2 ts Lemon juice 1/2 ts Vanilla 1 dr Red food coloring; or as -needed Source: TAMPA TRIBUNE Preheat oven to 300 degrees F. Prepare crust; set aside. In a medium bowl, beat egg yolks until light. Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel. Put cottage cheese into a large bowl. Add a small amount of egg yolk mixture. Beat on high speed until curd is broken and nearly smooth. Add remaining egg yolk mixture and sour cream; beat until blended. Beat egg whites until stiff, but not dry. Fold into cheese mixture. Pour into crust. Bake 1 hour. Top with Strawberry Glaze,and fresh strawberries if desired. Refrigerate 5 hours before serving. Serving Size : 12 STRAWBERRY GLAZE: Combine strawberries, cornstarch, sugar and salt in a saucepan; blend. Cook until clear and thickened. Remove from heat. Stir in remaining ingredients. Place wax paper directly on top of hot glaze; refrigerate. When cool, spread over chilled cheesecake. Refrigerate until set. Makes glaze for 1 9-inch cheesecake. Posted to EAT-LF Digest by Abtaxel |