| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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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