Recipe Archives->Desserts Cheesecake->Buttermilk 01

Pennsylvania Dutch Cheesecake
Yield: 8 servings

1 pinch salt
4 egg whites
3 egg yolks
1 1/2 cup lowfat cottage cheese
1/4 cup buttermilk
1 Tbsp fresh lemon juice
1 1/2 tsp vanilla

Beat salt and egg whites with electric mixer until stiff peaks
form. Set aside. Put all the remaining ingredients in a blender
and blend until smooth and creamy. Pour the cheese mixture into
the egg whites.  Gently, but thoroughly, fold together. Spoon the
mixture into a 9" nonstick square or round cake pan.  Bake in a
preheated 350 oven for 40-50 minutes, until a knife inserted in
the center comes out clean. Chill thoroughly. 

The cake sinks in the center as it cools, making a depression for
fruit. Fill with berries or sliced unsweetened peaches to serve.

Printable version: buttermilk01.txt.