| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cakes, Cheese, Desserts |
10 |
Servings |
INGREDIENTS
|
|
Shortbread; See Recipe # 22 |
| 2 |
c |
Cottage Cheese |
| 1 |
c |
Swiss Cheese; Grated |
| 1/2 |
c |
Sugar; Granulated |
| 6 |
|
Egg Yolks; Large |
| 9 |
|
Egg Whites; Large |
| 6 |
tb |
Butter; Softened |
| 3 |
tb |
Unbleached Flour |
| 3 |
tb |
Cornstarch |
INSTRUCTIONS
CRUST
CHEESECAKE
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat together the cottage cheese, Swiss
cheese, butter, flour, cornstarch and sugar blending well. Add the egg
yolks, one at a time, at low speed mixing well after each addition. In
another large mixing bowl, beat the egg whites until they form stiff peaks
and fold them gently into the cheese mixture. Pour the mixture into the
prepared crust and bake for 45 minutes. The cake will rise above the top of
the pan, then settle down again. Cool in the oven with the door propped
open, then chill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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