-CRUST-
1 1/2 c Graham wafer crumbs 2 tb Granulated sugar
1/4 c Melted butter
FILLING
1 ct 2% cottage cheese 500g 1/2 c Plain yogurt
3/4 c Granulated sugar 1/4 c All purpose flour
1 tb Grated lemon rind 2 tb Lemon juice
4 Eggs separated 1 ts Vanilla
TOPPING
1 c Plain yogurt 1 ts Vanilla
2 tb Granulated sugar
-FRESH FRUIT-
Crust: Grease a 9 inch springform cake pan. Combine graham wafer
crumbs, butter, sugar, and cinnamon. Press crumb mixture onto bottom
and 1/2 in up sides of prepared pan. Bake at 350 for 10 or until
golden brown. Let cool. Filling: In food processor process cottage
cheese, 1/2 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 1/4 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
Yields
10 servings