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New York Style Cheese Cake

Author/Submitted by: Homemakers recipe collection of the year Irresistable Desserts, ELEANOR MURRAY (03-26-95)
Servings: 10
Categories: Cakes / Cheesecakes / Desserts / Pies & Pastries


1 1/2  cups  Graham cracker crumbs
1/4  cup  Melted butter
2  tablespoons  Granulated sugar

2 1/4  cups  cottage cheese, 2% fat
3/4  cup  Granulated sugar
1  tablespoon  Grated lemon rind
4    Eggs, separated
1/2  cup  Plain yogurt
1/4  cup  All-purpose flour
2  tablespoons  Lemon juice
1  teaspoon  Vanilla

1  cup  Plain yogurt
2  tablespoons  Granulated sugar
1  teaspoon  Vanilla

-----FRESH FRUIT-----

1. Crust: Grease a 9 inch springform cake pan. Combine graham wafer crumbs, butter, sugar, and cinnamon. Press crumb mixture onto bottom and 1/2 in up sides of prepared pan. Bake at 350 for 10 or until golden brown. Let cool.

2. Filling: In food processor process cottage cheese, 1/2 cup of the sugar and lemon rind until smooth. Add egg yolks, yogurt, flour, lemon juice, and vanilla. Process until well combined. Transfer to large bowl, set aside. In separate bowl and using electric mixer, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup of sugar until stiff and glossy peaks form. Fold egg whites into cottage cheese mixture until well combined. Pour filling into cake pan. Bake at 350 for 55 to 60 minutes.

3. Topping: In a small bowl combine yogurt sugar and vanilla. Remove sides of pan, transfer cheese cake to serving plate. Spread yogurt mixture over top of cheesecake. Cut into wedges and serve with fruit.

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