Cottage Cheese Cheescake

• 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

1. Preheat oven to 300 degrees (150 C.).
2. Prepare crust; set aside.
3. In a medium bowl, beat egg yolks until light.
4. Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel.
5. Put cottage cheese into a large bowl.
6. Add a small amount of egg yolk mix ture.
7. Beat on high speed until curd is broken and nearly smooth.
8. Add remaining egg yolk mixture and sour cream.
9. Beat until blended.
10. Beat egg whites until stiff, but not dry.
11. Fold into cheese mixture.
12. Pour into crust.
13. Bake 1 hour.
14. Top with Strawberry Glaze and fresh strawberries if desired.
15. Refrigerate 5 hours before serving.

graham cracker pie crust, eggs, salt, lemon juice, vanilla, almond extract, sugar, flour, lemon peel, cottage cheese, sour cream, strawberry glaze, fresh strawberries

Taken from online-cookbook.com/goto/cook/rpage/001091 (may not work)