Recipe by Marjorita Whyte
"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."
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1 1/2 cups
graham cracker crumbs
2 (16 ounce) packages
grated lemon zest
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.
Thank you for adding the cottage cheese!
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 the recipe but was hoping for a creamier texture. I would use this recipe again!
Too much liquid--the bottom crust absorbed it and was spongy. The curds were hard, like undercooked rice pudding. Bake crust for a short time to seal it? Drain the cottage cheese? Grind it first in a blender? Not mentioned in the recipe. :(
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 116
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