| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Peagram, Cheesecakes |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Graham crumbs |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Margarine, melted |
| 1/3 |
c |
Brown sugar |
| 1 1/4 |
lb |
Cottage cheese, well drained |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Cointreau |
| 1 |
c |
Yogurt |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Preheat oven to 350.
CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a
10 inch spring form pan.
FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent
artificial sweetener and blend til smooth. Add eggs then vanilla and
liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly
puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
topping by blending all ingredients. Artificial sweetener can again replace
the sugar if desired. Spoon over cake. Bake 5 minutes longer. Cool to room
temperature and chill over night. Serve with any fruit topping desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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