European Lemon Cheesecake

Name: European Lemon Cheesecake
Yield: Makes one 9-inch (23 cm) cheesecake | Serves 8 to 10
Ingredients: 1 pkg (8 oz/250 g) pressed cottage cheese (10% milk fat); 1 pkg (8 oz/250 g) pressed cottage cheese (10% milk fat); ¾ cup (185 mL) sugar; ¼ cup (60 mL) all-purpose flour; 2 Tbsp (30 mL) cornstarch; 1 Tbsp (15 mL) finely grated lemon zest; 2 Tbsp (30 mL) lemon juice; 2 tsp (10 mL) vanilla extract; 4 eggs, at room temperature, separated; ½ tsp (2 mL) cream of tartar

Preparation info

Makes one 9 inch 23 cm ) cheesecake | Serves
8 to 10

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Pressed cottage cheese is the key ingredient to this recipe, making this more in the style of Eastern European cheesecakes. If you cannot find pressed cottage cheese, use the same weight of dry ricotta cheese.

Ingredients

1 pkg (8 oz/250 g) pressed cottage cheese (10% milk fat)

Vegetarian
Cake

Method

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess.
Using a food processor or electric beaters, blend the cottage cheese with ½ cup (125 mL) of the sugar. Add the flour, cornstarch,