STRAWBERRY GLAZE
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.
Posted to EAT-LF Digest by Abtaxel <Abtaxel@aol.com> on May 10, 1998
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