Cheesecake ( new york style )
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham wafer crumbs |
| ¼ | cup | Melted butter |
| 2 | tablespoons | Granulated sugar |
| 1 | carton | 2% cottage cheese 500g |
| ¾ | cup | Granulated sugar |
| 1 | tablespoon | Grated lemon rind |
| 4 | Eggs separated | |
| ½ | cup | Plain yogurt |
| ¼ | cup | All purpose flour |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Vanilla |
| 1 | cup | Plain yogurt |
| 2 | tablespoons | Granulated sugar |
| 1 | teaspoon | Vanilla |
Directions
CRUST
FILLING
TOPPING
FRESH FRUIT
Crust: Grease a 9 inch springform cake pan. Combine graham wafer crumbs, butter, sugar, and cinnamon. Press crumb mixture onto bottom and ½ in up sides of prepared pan. Bake at 350 for 10 or until golden brown. Let cool. Filling: In food processor process cottage cheese, ½ cup of the sugar and lemon rind until smooth. Add egg yolks, yogurt, flour, lemon juice, and vanilla. Process until well combined. Transfer to large bowl, set aside. In separate bowl and using electric mixer, beat egg whites until soft peaks form.
Gradually beat in remaining ¼ cup of sugar until stiff and glossy peaks form. Fold egg whites into cottage cheese mixture until well combined. Pour filling into cake pan. Bake at 350 for 55 to 60 minutes. Topping: In a small bowl combine yogurt sugar and vanilla.
Remove sides of pan, transfer cheese cake to serving plate. Spread yogurt mixture over top of cheesecake. Cut into wedges and serve with fruit. Nutritional information: 283 calories 9g of fat From Homemakers recipe collection of the year Irresistable Desserts From: Eleanor Murray Date: 26 Mar 95 From: Florence Thompson Date: 02 May 96