Pennsylvania Dutch Cheesecake
Low Fat Recipe
Yield
12 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pinch |
salt
|
*
|
| 4 | large |
egg whites
|
|
| 3 | large |
egg yolks
|
|
| 1 ½ | cups |
cottage cheese (low-fat 1%)
|
|
| ¼ | cup |
buttermilk
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pinch |
salt
|
*
|
| 4 | large |
egg whites
|
|
| 3 | large |
egg yolks
|
|
| 355 | ml |
cottage cheese (low-fat 1%)
|
|
| 59 | ml |
buttermilk
|
|
| 15 | ml |
lemon juice
fresh |
|
| 7.5 | ml |
vanilla extract
|
|
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.
