Light Lemonade Cheesecake Recipe
Ingredients
| Egg white | 3 | |
| Lemon rind | 1⁄2 Teaspoon | |
| Vanilla | 1⁄8 Teaspoon | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Cottage cheese | 2 2⁄3 Cup (42.67 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1512 Calories from Fat 130
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 60.3 mg20.1%
Sodium 3105.7 mg129.4%
Total Carbohydrates 197 g65.6%
Dietary Fiber 0.6 g2.4%
Sugars 160.2 g
Protein 142 g284%
Vitamin A 8.9% Vitamin C 5.4%
Calcium 60.8% Iron 6.9%
*Based on a 2000 Calorie diet
Directions
Grease the bottom of a 7-inch cheesecake pan.
Place all ingredients in a blender or processor.
Blend until smooth.
Pour into pan.
Bake in a water bath at 325° for approximately 70 minutes, until center is set and toothpick comes out clean.
Remove from water bath and refrigerate overnight.
Before serving, remove cake from pan by cutting around edges and inverting onto flat pan.
Invert again onto a serving dish.
Serve with fresh fruit, such as peaches or crushed pineapple.
Chef
