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Add a photoServings: 10
Ingredients
- 2 c. Unbleached Flour, Sifted
- 4 tsp Butter, No Margarine
- 1/2 c. Sugar, Granulated
- 1 x Egg, Large
- 1 tsp Baking Pwdr
- 3 c. Cottage Cheese, 1 1/2 lbs
- 1/2 c. Cornstarch
- 1 tsp Baking soda
- 1 c. Sugar, Granulated
- 4 x Large eggs, Large
- 1/2 tsp Lemon Rind, Grated
- 1/2 tsp Vanilla Extract, Real only
- 1 c. Lowfat sour cream
- 1 c. Raisins
Directions
- In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mix with your hands till it is well mixed and workable.
- Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or possibly press it in with your fingers.
- Refrigeratebefore filling. CHEESECAKE:Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking pwdr and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, Large eggs, lemon rind and vanilla. Beat till very smooth. Add in the dry mix to the cheese and blend well. Stir in the lowfat sour cream and raisins. Pour the cheese mix into the prepared crust and bake for one hour, or possibly till done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cold to room temperature. Serve at room temperature as well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 10 servings | |
| Calories 436 | |
| Calories from Fat 102 | 23% |
| Total Fat 11.56g | 14% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 548mg | 23% |
| Potassium 283mg | 8% |
| Total Carbs 71.0g | 19% |
| Dietary Fiber 1.4g | 5% |
| Sugars 42.52g | 28% |
| Protein 13.7g | 22% |
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