Ukrainian Cheesecake
Ukrainian Cheesecake recipe
Yield
12 servingsPrep
30 minCook
1 hrsReady
2½ hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake | |||
| 2 | cups |
cottage cheese
|
*
|
| 3 | large |
eggs
large, separated |
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
sour cream
|
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake | |||
| 473 | ml |
cottage cheese
|
*
|
| 3 | large |
eggs
large, separated |
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
sour cream
|
|
| 1E+1 | ml |
cornstarch
|
|
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
walnuts
chopped, optional |
|
Directions
Preheat the oven to 325℉ (160℃).
Press the cottage cheese through a sieve and drain.
In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth.
Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
Stir until all ingredients are well blended and the mixture is smooth.
In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter.
Pour the mixture into the prepared crust and bake for about 1 hour.
Cool to room temperature before serving.
