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Ingredientes
- Graham cracker crumbs, about 1/4 c.
- 1 pound sm. curd cream style cottage cheese
- 2 (8 ounce.) Packages cream cheese, softened
- 1 1/2 c. sugar
- 4 Large eggs, slightly beaten
- 1/4 c. cornstarch
- 2 tbsp. lemon juice
- 1 teaspoon vanilla
- 1/2 c. butter, melted
- 1 pt. lowfat sour cream
Direcciones
- Spread the bottom and sides of a 9" springform pan with butter. Dust the sides with graham cracker crumbs. Whip the cottage cheese thoroughly in a blender or possibly food processor, place in large bowl. Add in cream cheese and beat with high speed of electric mixer till well blended and creamy.
- Beating at high speed, gradually blend in sugar, then Large eggs. Reduce speed to low. Add in cornstarch, lemon juice and vanilla. Beat till blended. Add in melted butter and lowfat sour cream. Blend at low speed. Pour onto the prepared pan. Bake in a slow oven at 325 degrees till hard around the edges, about 1 hour and 10 min.
- Turn off the oven and let the cake stand inside with the door closed for 2 hrs. Remove from oven and cold completely on a wire rack. Chill. Remove sides of pan. Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 436 | |
| Calories from Fat 277 | 64% |
| Total Fat 31.44g | 39% |
| Saturated Fat 17.31g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 248mg | 10% |
| Potassium 184mg | 5% |
| Total Carbs 32.93g | 9% |
| Dietary Fiber 0.2g | 1% |
| Sugars 28.57g | 19% |
| Protein 7.84g | 13% |
