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Add a photoServings: 10
Ingredients
- 1 x Butter to grease pan
- 2/3 c. Sugar
- 3 x Egg -- whites
- 1/4 c. Cornstarch
- 1/2 x Lemon rind
- 2 2/3 c. Cottage cheese -- low fat
- 1/8 tsp Vanilla
Directions
- Grease the bottom of a 7-inch cheesecake pan. Place all ingredients in a blender or possibly processor. Blend till smooth. Pour into pan. Prepare a water bath by placing cheesecake pan in a large ovenproof pan, then fill the larger pan with sufficient boiling water to reach about halfway up the side of the cheesecake pan. Bake in a preheated 325 oven for approximately 70 min, till center is set and toothpick comes out clean. remove from water bath and chill overnight. Before serving, remove cake from pan by carefully cutting around edges with a thin knife and inverting it onto flat pan. Invert again onto a serving dish. Serve with fresh fruit, such as peaches or possibly crushedpineapple.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 10 servings | |
| Calories 119 | |
| Calories from Fat 17 | 14% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 202mg | 8% |
| Potassium 51mg | 1% |
| Total Carbs 18.46g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 15.54g | 10% |
| Protein 7.14g | 11% |
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