Recipe - Cottage Cheese Cheesecake

Graham cracker pie crust; 9
inch
4 Egg; separated
One half teaspoon Salt
2 tablespoon Lemon juice
1 teaspoon Vanilla
1 teaspoon Almond extract
1 cup Sugar
2/3 cup Flour; sifted
1 One half teaspoon Lemon peel; grated
2 cup Cottage cheese; (1 pint)(16
oz)
1 cup Sour cream; ( One half pint ) (8
oz)
Strawberry glaze
1 pt Fresh strawberries; optional

STRAWBERRY GLAZE
10 ounce Frozen strawberries; thawed
One fourth cup Sugar
1 ds Salt
1 tablespoon Cornstarch
One half teaspoon Lemon juice
One half teaspoon 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
9inch cheesecake.

Posted to EATLF Digest by Abtaxel Abtaxel@aol.com on May 10, 1998