| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheese, Desserts |
10 |
Servings |
INGREDIENTS
|
|
Shortbread; See Recipe # 22 |
| 1 1/2 |
c |
Cottage Cheese; Small Curd |
| 1/4 |
c |
Sugar; Granulated |
| 4 |
|
Eggs; Large, Separated |
| 1/2 |
ts |
Vanilla Extract |
| 8 |
oz |
Cream Cheese; 1 Pk. |
| 1 |
ts |
Cornstarch |
| 6 |
tb |
Butter |
INSTRUCTIONS
CRUST
CHEESECAKE
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do not
beat, then add the egg yolks and vanilla. Blend until the mixture is light
and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend
well. In another mixing bowl, beat the egg whites until they form stiff
peaks; then fold them into the cheese batter. Pour the mixture into the
prepared crust and bake for about 1 hour or until the top is a golden
brown. Leave the cake in the oven to cool for 2 hours then chill.
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