The best delicious Cottage Cheese Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cottage Cheese Cheesecake recipe today!
Hello my friends, this Cottage Cheese Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Cottage Cheese Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Cottage Cheese Cheesecake.
What Makes This Cottage Cheese Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cottage Cheese Cheesecake.
Ready to make this Cottage Cheese Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
STRAWBERRY GLAZE
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
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.
Yields
1 Servings
Leave a Reply