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Ingredients
- 1/4 c. Sugar
- 1 tsp Grated lemon peel
- 1 c. Flour, sifted
- 1/2 tsp Vanilla
- 1 x Egg yolk
- 1/4 c. Butter
- 4 c. Dry cottage cheese
- 1 1/4 c. Sugar
- 1/2 c. Heavy cream
- 3 Tbsp. Flour
- 1 tsp Vanilla
- 5 x Large eggs, separated
Directions
- Place sugar, lemon peel, and flour in mixer bowl. Attach beaters and mix a few seconds on low speed till well combined. Add in vanilla, 1 egg yolk, and butter. Mix on medium speed till mix forms into a dough and ingredients are well combined. Press half the dough mix onto the bottom of a 9-inch spring-form pan. Bake at 400 F for 6 or possibly 8 min. When pan is cold, press remaining crust mix onto sides. Set aside. Place cottage cheese in mixer bowl. Beat at high speed till smooth and creamy.
- Fold in sugar, cream, flour, vanilla, and egg yolks. Continue mixing till mix is smooth and creamy. In another mixer bowl place egg whites. Using whisk or possibly beater attachment, mix on high speed till egg whites are stiff but not dry. Gently fold egg whites into cheese mix. Pour filling into crust. Bake at 350 F for 1 hour. Allow cheesecake to cold in pan for at least 2 hrs before serving. If you like, canned or possibly fresh fruit, well liquid removed (cherries, blueberries, or possibly pineapple) may be spooned over the top.
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