Cakes and Frostings, Misc Desserts

Low Calorie Cheesecake

  • 1/4 cup Sugar
  • 1 teaspoon Grated lemon peel
  • 1 cup Flour, sifted
  • 1/2 teaspoon Vanilla
  • 1 Egg yolk
  • 1/4 cup Butter
  • 4 cups Dry cottage cheese
  • 1 1/4 cups Sugar
  • 1/2 cup Heavy cream
  • 3 tablespoons Flour
  • 1 teaspoon Vanilla
  • 5 Eggs, separated

    • Place sugar, lemon peel, and flour in mixer bowl. Attach beaters and mix a fewseconds on low speed until well combined. Add vanilla, 1 egg yolk, and butter. Mix on medium speed until mixture forms into a dough and ingredients are well combined. Press half the dough mixture onto the bottom of a 9-inch spring-form pan. Bake at 400°F for 6 or 8 minutes.When pan is cool, press remaining crust mixture onto sides. Set aside. Place cottage cheese in mixer bowl. Beat at high speed until smooth and creamy. Mix in sugar, cream, flour, vanilla, and egg yolks. Continue mixing until mixture is smooth and creamy. In another mixer bowl place egg whites. Using whisk orbeater attachment, mix on high speed until egg whites are stiff but not dry. Gently fold egg whites into cheese mixture. Pour filling into crust. Bake at 350°F for 1 hour. Allow cheesecake to cool in pan for at least 2 hours before serving. If desired, canned or fresh fruit, well drained (cherries, blueberries, or pineapple) may be spooned over the top.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Joe Olsen of Southampton, VA. 

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