Chiffon Cheese Cake
|Vanilla cookie crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Creamed cottage cheese||24 Ounce|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Blend together cookie crumbs and butter.
Press evenly on sides and bottom of a lightly greased 9-inch spring form pan.
Combine cottage cheese, 3/4 cup of the sugar, flour and salt.
Stir in lemon juice and vanilla extract.
Beat egg yolks until thick.
Beat egg whites until stiff; gradually beat in 1/4 cup of the sugar, beating until mixture forms stiff peaks.
Fold egg yolks into cheese mixture; fold in whipped cream and then egg whites.
Turn into lined pan.
Bake in a very slow oven (300 °F.) 1 hour.
Turn off oven heat and let cake remain in oven one hour, with door closed.
Place on a cake rack in pan and let cool.
Remove side of pan.
Chill in refrigerator.
Calories 316 Calories from Fat 154
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 102.9 mg34.3%
Sodium 327.2 mg13.6%
Total Carbohydrates 32 g10.6%
Dietary Fiber 1 g4%
Sugars 24.3 g
Protein 9 g17.6%
Vitamin A 9.5% Vitamin C 2.1%
Calcium 2.2% Iron 5.8%
*Based on a 2000 Calorie diet