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Traditional Cottage Cheese Cake Recipe
|Graham cracker crumbs||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Melted butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Cottage cheese||2 Pound|
|Eggs||4 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted flour||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Finely grated lemon rind||1 Teaspoon|
Calories 643 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 13 g65.1%
Trans Fat 0 g
Cholesterol 272.9 mg
Sodium 895.9 mg37.3%
Total Carbohydrates 67 g22.5%
Dietary Fiber 0.37 g1.5%
Sugars 53.8 g
Protein 35 g69.8%
Vitamin A 17.3% Vitamin C 8.4%
Calcium 24.1% Iron 9.1%
*Based on a 2000 Calorie diet
Mix crust ingredients and pat firmly over the bottom and up the sides of a 9" spring form pan.
Puree cottage cheese in an electric blender 1-2 minutes at high speed until smooth or press through a fine sieve; set aside.
Beat egg yolks until thick, slowly add sugar, and beat until the color of cream.
Beat in flour, lemon juice and rind, and cottage cheese.
In a separate bowl, beat egg whites to soft peaks; with a wire whisk mix into cheese mixture until completely blended.
Spoon into crust and bake 1 hour on center oven rack until lightly browned.
Turn off oven, open door, and let cake cool in oven 1/2 hour.
Lift to a wire rack and cool in pan to room temperature, remove spring form, cover cake with foil, and chill well before serving.