Traditional Cottage Cheese Cake
|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|
Preheat oven to 325° F.
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.