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.
Yields
1 Servings