1 Butter to grease pan
3 Egg, whites
1/2 Lemon rind,
1/8 ts Vanilla
2/3 c Sugar
1/4 c Cornstarch
2 2/3 c Cottage cheese, low fat
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.
