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.