Search
by Ingredient

Westphalian Cheesecake

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by beyer

YIELD

10 servings

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

Cheesecake
1 ½ 355
CUPS ML COTTAGE CHEESE
small curd *
¼ 59
CUP ML SUGAR
granulated
4 4
LARGE LARGE EGGS
large, separated
½ 2.5
TEASPOON ML VANILLA EXTRACT
8 231.2
OUNCES ML/G CREAM CHEESE
1 pk.
1 5
TEASPOON ML CORNSTARCH
6 9E+1
TABLESPOONS ML BUTTER

Directions

Preheat the oven to 325℉ (160℃). Press the cottage cheese through a sieve.

In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla.

Blend until the mixture is light and fluffy.

Add the cream cheese, cottage cheese and cornstarch and blend well.

In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter.

Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown.

Leave the cake in the oven to cool for 2 hours then chill.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 190 80% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 145mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 12% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe