I wanted a recipe for my diabetic husband’s favorite dessert, minus the crust that adds so many carbs. I found this one on Cooks.com. It’s delicious, and we don’t even miss the crust.
Ingredients:
- 2 8-ounce packages cream cheese, softenend
- 1 pound creamed cottage cheese
- 1½ cups sugar
- 4 eggs, slightly beaten
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1½ tablespoons lemon juice
- 1 teaspoon vanilla
- 1 teaspoon grated lemon rind
- ½ cup butter, melted (1 stick)
- 1 pint sour cream
Preheat oven to 325°F.
Grease a 9-inch spring form pan.
With electric mixer, beat the cream cheese with cottage cheese at high speed until well combined. Gradually beat in sugar, then eggs. At low speed, beat in cornstarch, flour, lemon juice, rind and vanilla. Add melted butter and sour cream. Beat just until smooth.
Pour into the greased pan and bake one hour and 10 minutes, or until firm around the edges. Turn off oven and let the pan stand in the oven for 2 hours. Then remove and let it cool completely. This takes at least 2 hours. Refrigerate the cake for three hours or until well chilled.
To remove from pan, first run a spatula around side and then release clasp. Leave bottom of pan in place and put on serving plate.
This cake is delicious as is or, if you like, garnish with any fruit jam or pie filling—cherry, blueberry or strawberry.
Freezes well.
