Karla's light lemonade cheesecake

10 Servings

Ingredients

Quantity Ingredient
1 Butter to grease pan
⅔ cup Sugar
3 Egg -- whites
¼ cup Cornstarch
½ Lemon rind
2⅔ cup Cottage cheese -- low fat
⅛ teaspoon Vanilla

Directions

grease the bottom of a 7-inch cheesecake pan. Place all ingredients in a blender or processor. Blend until smooth. Pour into pan. Prepare a water bath by placing cheesecake pan in a large ovenproof pan, then fill the larger pan with enough boiling water to reach about halfway up the side of the cheesecake pan. Bake in a preheated 325 oven for approximately 70 minutes, until center is set and toothpick comes out clean. remove from water bath and refrigerate overnight. Before serving, remove cake from pan by carefully cutting around edges with a thin knife and inverting it onto flat pan. Invert again onto a serving dish. Serve with fresh fruit, such as peaches or crushedpineapple.

Recipe By :

From: Favorite Fruitcakes By Moira Hodg File

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