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recipe for light cheesecake

Barbara48's picture

French type Light Cheese cake

1/2 Cl sifted flour
2 T/ shortning
1/2 t. baking powder
2-3 T. milk\1/4 tsp. salt
2 TB. sugar

Sigt dry ingredients together twice. Add shortning and cut through with a pastry blender until mixture looks like fine meal. Last, add milk, a little at a time, to form medium dough. Turn out onto a pastry cloth and knead gently for a few seconds. Form a round and roll 9x3 inch circle; place dough on center of lightly greased botton of pan that measures 9x3. Bake crust at 350 degrees for about 15 minutes until very lightly brown. Puncture dough with fork after it has baked for 7=-8 minutes and continue to bake until done. Re ove from oven and let stand until cold. When pan is cold, grease the sideds verylightly with 1 T. shortning. Do not use any more. Outside the pan place 4 thicknesses of lightweight tin foil extending 2" above the pan. Grease the top part pf the foil on the inside of the pan.
Pour cheese filling into pan and bake at 325 for about 1 hour until cake comes up in the center. As soon as the cake rises in the center evenly with sides and to is lightly colored, shut off heat, leave oven door partially open and allow cake to remain in oven for one hour. Let cake cool completely on cake rack, then loosen sides with a dinner knife or metal spatula. Cover with strawberries and glaze.
Filling:
2 1/2 C smooth bakers cottage cheese solidly packed
1/2 c. sifted flour
1/2 t. salt
2 t. vanilla
1/4 C. sifted cornstarch
1/2 C. egg yolks
1 1/2 C. very hot milk(150 degrees)
1/4 C. butter add to hot milk
1 1/2 C sugar combined with 1/2 C, hot water
! C. egg whites

In a large 10i nch bowl, place the cottage cheese. Add flour, cornstarch, slat, vanilla, egg yolks, a little at a time, beating with electric mixer. the add the hot ilt and melted butter slowly. Continue to beat about 2 minutes until very smooth. Let this mixture stand while preparing the cooked meringue. Place 1 C. of egg whites in large 9" or 10" bowl. In a 1 quart saucepan, cook 1 1/2 C. of sugar with 1/2 C. water until it reaches 244 degrees, for about 7 minutes. For perfect reults, use a candy thermomenter. Wash sides of pan with brush dipped into hot water several times when cooking syrp.
As soon as it reaches 244 degrees, start to bean egg whites, using high speed, until they cling to the bowl. then, slowly,m in a steady stream, add hot syrup, beating all the time. After all the syrup has been added continue to beat meringue about two more minutes. Pour into cheese mixture and fold until no streaks appear. Then continue to fold for one more minute. Bake according to directions in the first part of the recipe.