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Cottage Cheese Cheescake
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  • 1 9" graham cracker pie crust
  • 4 eggs, separated
  • 1/2 tsp (2 ml). salt
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml). vanilla
  • 1 tsp (5 ml). almond extract
  • 1 cup (225 ml) sugar
  • 2/3 cup (150 ml) flour, sifted
  • 1-1/2 tsp (7 ml). lemon peel, grated
  • 2 cups (475 ml) cottage cheese
  • 1 cup (225 ml) sour cream
  • strawberry glaze, optional
  • 1 pt. fresh strawberries, optional
  • Preheat oven to 300 degrees (150 C.).
  • Prepare crust; set aside.
  • In a medium bowl, beat egg yolks until light.
  • Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel.
  • Put cottage cheese into a large bowl.
  • Add a small amount of egg yolk mix ture.
  • Beat on high speed until curd is broken and nearly smooth.
  • Add remaining egg yolk mixture and sour cream.
  • Beat until blended.
  • Beat egg whites until stiff, but not dry.
  • Fold into cheese mixture.
  • Pour into crust.
  • Bake 1 hour.
  • Top with Strawberry Glaze and fresh strawberries if desired.
  • Refrigerate 5 hours before serving.
Source:La Parilla The Mexican Grill from the Tampa Tribune

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