Recipe: Chiffon Cheese Cake (using cottage cheese, egg whites, and whipped cream)

CHIFFON CHEESE CAKE

1 1/2 cups vanilla cookie crumbs, firmly packed
1/4 cup butter, melted
3 cups creamed cottage cheese, sieved
1 cup sugar, divided use
1/3 cup flour
1/4 teaspoon salt
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs, separated
1 cup heavy (whipping) cream, whipped

Blend together cookie crumbs and butter. Press evenly on side and bottom of lightly greased 9-inch spring-form pan.

Combine cottage cheese, 3/4 cup of the sugar, flour and salt. Stir in lemon juice and vanilla extract; set aside.

Beat egg whites until stiff; gradually beat in the remaining 1/4 cup of the sugar, beating until mixture forms stiff peaks.

Beat egg yolks until thick. Fold egg yolks into cheese mixture; fold in whipped cream and then egg whites. Turn into crust in pan.

Bake in slow oven (300 degrees F) 1 hour. Turn off heat and let cake remain in oven 1 hour, with door closed.

Place on cake rack, in pan, and let cool. Remove side of pan. Chill in refrigerator.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Rexall's 75th Anniversary Country Cook Book, Rexall Drug Company, 1978