Ingredients1 h 30 m servings 290 cals
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, confectioners' sugar and cinnamon. Reserve 1/2 cup of this mixture and set aside. Stir in butter to remaining crumb mixture. Mix well and press into the bottom and 1 inch up the side of a 9 inch springform pan. Chill in refrigerator.
- In a large bowl, stir together sugar and heavy cream until sugar is dissolved. Beat in cottage cheese, egg yolks, flour, vanilla, lemon juice and lemon zest.
- In a large glass or metal mixing bowl, beat egg whites and salt until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into crust. Sprinkle top with reserved crumb mixture.
- Bake in preheated oven for 1 hour, or until filling is just set. Turn the oven off, and let cake cool in oven, with the door closed, for 1 hour. Chill in refrigerator.
Per Serving: 290 calories; 12.9 g fat; 31.5 g carbohydrates; 12.5 g protein; 100 mg cholesterol; 474 mg sodium. Full nutrition
ReviewsRead all reviews 5
The recipe should suggest you put cottage cheese in a blender and cream it first. This recipe was lumpy and had a gritty texture. Also needed more sugar and lemon juice.
This recipe was pretty good. I used ricotta cheese like it said I could and half mascarpone cheese. It was good. This is only my second time making cheesecake so don't know if it was me or th...