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Preheat oven to 375F. Spray an 8-inch springform pan with non-stick spray. Set aside. In a small bowl, mix together graham crumbs and sugar. Add egg white. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Be careful not to overbake. Set aside to cool. Reduce oven to 300F. In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, egg, egg whites, and vanilla and process again until well blended. Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with pie filling or fresh fruit on top. Makes 8 large slices. PER SLICE with cherry pie filling): 281 calories, 3.6 g fat, 53.7 g carbohydmie, 11 g protein, 234 mg sodium, 31 mg cholesterol CALORIES FROM FAT: 11.1% Recipe by: Janet & Greta Podleski "Looneyspoons" Posted to JEWISH-FOOD digest by Bob & Carole Walberg
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