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Cottage Cheese Cake Recipe
|Zwieback slices||18 , rolled into fine crumbs|
|Melted butter||1⁄4 Cup (4 tbs)|
|Creamy cottage cheese||1 Pound|
|Sifted flour||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Fruit)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Egg whites||4 , beaten stiff|
Calories 580 Calories from Fat 273
% Daily Value*
Total Fat 31 g47.4%
Saturated Fat 16.8 g84%
Trans Fat 0 g
Cholesterol 214.2 mg
Sodium 385.6 mg16.1%
Total Carbohydrates 63 g21%
Dietary Fiber 0.28 g1.1%
Sugars 41.8 g
Protein 15 g30.9%
Vitamin A 19.2% Vitamin C 4%
Calcium 4.5% Iron 9%
*Based on a 2000 Calorie diet
Press 3/4 of zwieback crust mixture onto the bottom and sides of well-buttered 9-inch spring-form pan.
Force cottage cheese through sieve.
Mix it with flour.
Beat thoroughly until light and fluffy.
Beat egg yolks until light.
Gradually add 1/2 cup sugar.
Beat until thick and pale.
Add lemon juice, grated lemon rind, vanilla and salt.
Fold into cottage cheese.
Fold in whipped cream and egg whites with remaining sugar.
Turn into zwieback crust.
Sprinkle top with remaining crumbs.
Bake in a slow (3000) oven 1 hour.
Turn off heat.
Cool cake an hour in oven.
Cool thoroughly before removing from pan.