INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl. Add egg white and mix
well. Press onto bottom of 9-inch springform pan that has been sprayed with
non-stick spray. Bake just until edges feel firm and dry, about 8 minutes.
Let cool.
Reduce oven temperature to 300F. Combine first amount sugar, flour, and
cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl.
Add cream cheese, egg, and first amount egg whites. Beat with an electric
mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla and
beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture
along with sour cream. Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed
until soft peaks form. Add second amount sugar, 1 tablespoon at a time,
beating at high speed until stiff peaks form. Fold egg white mixture into
cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until
almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely.
Cover and refrigerate for 8 hours or overnight. Run knife along edges of
cake before removing sides of pan.
Makes 12 servings. PER SERVING: 203 calories, 5.4 g fat, 30.9 g
carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol CALORIES FROM
FAT: 23%
Converted by MC_Buster.
Recipe by: Janet & Greta Podleski "Looneyspoons"
Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walberg@escape.ca> on
Dec 03, 1998, converted by MM_Buster v2.0l.

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