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Cottage Cheese Cake

Western.Chefs's picture
Ingredients
  Zwieback slices 18 , rolled into fine crumbs
  Melted butter 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Creamy cottage cheese 1 Pound
  Sifted flour 1⁄4 Cup (4 tbs)
  Egg yolks 4
  Sugar 1 Cup (16 tbs)
  Lemon juice 1⁄2 Tablespoon (Extracted From 1/2 Fruit)
  Grated lemon rind 1 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Salt 1 Pinch
  Heavy cream 1 Cup (16 tbs), whipped
  Egg whites 4 , beaten stiff
Directions

Mix zwieback crumbs with melted butter and 1 tablespoon sugar.
Press 3/4 of zwieback crust mixture onto the bottom and sides of well-buttered 9-inch spring-form pan.
Force cottage cheese through sieve.
Mix it with flour.
Beat thoroughly until light and fluffy.
Beat egg yolks until light.
Gradually add 1/2 cup sugar.
Beat until thick and pale.
Add lemon juice, grated lemon rind, vanilla and salt.
Fold into cottage cheese.
Fold in whipped cream and egg whites with remaining sugar.
Blend well.
Turn into zwieback crust.
Sprinkle top with remaining crumbs.
Bake in a slow (3000) oven 1 hour.
Turn off heat.
Open door.
Cool cake an hour in oven.
Cool thoroughly before removing from pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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