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Savory Cottage Cheesecake With Strawberry Glaze Recipe
|Zwieback||6 Ounce (1 Package)|
|Granulated sugar||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cottage cheese||1 1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs), sifted|
|Eggs||6 , separated|
|Sour cream||1 Cup (16 tbs)|
|Lemon||1 , juiced|
|Strawberry glaze||1⁄2 Cup (8 tbs)|
Calories 921 Calories from Fat 352
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 17.8 g89.2%
Trans Fat 0 g
Cholesterol 394.4 mg
Sodium 894.3 mg37.3%
Total Carbohydrates 110 g36.7%
Dietary Fiber 1.2 g4.6%
Sugars 70.1 g
Protein 37 g74.3%
Vitamin A 23.6% Vitamin C 25.5%
Calcium 27.5% Iron 22.8%
*Based on a 2000 Calorie diet
2. Grease a nine-inch spring-form pan and dust the sides with zwieback crumbs. Mix the remaining crumbs with sugar, salt, pepper and the butter and press onto the bottom of the pan. Bake five minutes. Cool.
3. Press the cottage cheese through a fine sieve. Add the flour, salt, egg yolks, sour cream, lemon rind and juice. Whip until thoroughly blended.
4. Beat the egg whites until stiff. Fold into the cheese mixture.
5. Turn the mixture into the prepared pan and bake at 325° F. about one and one-half hours. Cool in the pan and glaze.