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Pennsylvania Dutch Cheesecake

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Recipe

Low Fat Recipe

 

Yield

12 servings

Prep

10 min

Cook

50 min

Ready

60 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pinch salt
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4 large egg whites
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3 large egg yolks
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1 ½ cups cottage cheese (low-fat 1%)
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¼ cup buttermilk
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1 tablespoon lemon juice
fresh
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1 ½ teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
1 pinch salt
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4 large egg whites
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3 large egg yolks
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355 ml cottage cheese (low-fat 1%)
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59 ml buttermilk
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15 ml lemon juice
fresh
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7.5 ml vanilla extract
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Directions

Beat salt and egg whites with electric mixer until stiff peaks form.

Set aside. Put all the remaining ingredients in a blender and blend until smooth and creamy.

Pour the cheese mixture into the egg whites.

Gently, but thoroughly, fold together.

Spoon the mixture into a 9 inch nonstick square or round cake pan.

Bake in a preheated 350℉ (180℃) oven for 40 to 50 minutes, until a knife inserted in the center comes out clean.

Chill thoroughly.

The cake sinks in the center as it cools, making a depressing for fruit.

Fill with berries or sliced unsweetened peaches to serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 4331% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 29mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 1% Vitamin C 1%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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