Cottage Cheese Cake
This is a recipe for a rich, moist and creamy cheese cake that my family has been making for years. It's perfect for Easter or any time of year.
Ingredients
- 1 cup fine rusk crumbs
- 3 tbsp melted butter
- 3 tbsp sugar
- 3/4 tsp cinnamon
- 2 lb cottage cheese
- 5 eggs
- 1/2 cup sifted all-purpose flour
- 1 cup sugar
- 2 tsp grated lemon rind
- 2 tbsp lemon juice
- 1/2 tsp vanilla
- 1 cup whipping cream
strawberry topping
- 2 cups strawberries
- 1/4 cup cornstarch
- 1 cup sugar
- 1/4 cup orange juice
- 2 tbsp grated orange rind
- 3 cups whole strawberries
Instructions
- Heat oven to 350°F (175°C). Lightly butter a 9 inch (23 cm) spring-form pan.
- Combine rusk crumbs, melted butter, 3 tbsp sugar and cinnamon. Press evenly in bottom of prepared pan. Bake 10 minutes.
- Press cottage cheese through a sieve into mixer bowl. Add eggs, one at a time, and beat well after each addition.
- Mix flour and 1 cup (250 ml) sugar and beat into cheese mixture. Stir in lemon rind, lemon juice and vanilla. Whip cream and fold in. Pour on crust in the spring-form pan.
- Bake about 1 hour and 10 minutes or until set. Cool in pan, then chill. Top with Strawberry Topping. Chill again.
- strawberry topping
- Whirl the 2 cups (500 ml) strawberries in the blender or press through a sieve to make a puree.
- Combine cornstarch and sugar in saucepan. Stir in strawberry purée, orange juice and orange rind.
- Set over high heat and cook until thick and clear, stirring constantly. Turn down heat and cook and stir 1 minute. Cool slightly.
- Top cheesecake with whole berries. Spoon warm mixture over berries.
Calories: 635 kcal
Carbohydrates: 87 g
Protein: 20 g
Fat: 24g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 174 mg
Sodium: 602 mg
Potassium: 378 mg
Fiber: 3 g
Sugar: 64 g
Vitamin A: 909 IU
Vitamin C: 61 mg
Calcium: 177 mg
Iron: 2 mg