Cakey Cheesecake

4 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“A very delicious cheesecake made with cottage cheese. Egg whites are whipped and folded into the batter to lighten it and give it a cake-like consistency. You may substitute ricotta cheese if you like.” - by Marjorita Whyte

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
290 cal
15%

Fat
12.9 g
20%

Carbs
31.5 g
10%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

M Shapek

Jun. 23, 2007

"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...." See more"