Ingredients:
10 graham crackers, crushed finely ( sheets)
4 tablespoons butter, melted
2 tablespoons sugar (optional)
16 ounces cream cheese
1 cup cottage cheese
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
1 egg whites
3/4 cup sugar
16 ounces sour cream
3 tablespoons sugar
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Directions:
Mix ingredients for crust and press on bottom and sides of greased springform pan; bake for 10 minutes at 350 degrees and cool on wire rack.
In blender, combine first five ingredients for filling until smooth; add eggs and egg white, and process until smooth.
Add sugar a little bit at a time – combine just until blended.
Pour filling into prepared crust and bake at 350 degrees for 50 minutes (until almost set in the center).
Remove to wire rack and let sit for ten minutes; increase oven temperature to 450 degrees during this time.
Whisk together topping ingredients and spread over cake; bake for 5 minutes at 450 degrees (until set at the edge).
Remove cake to wire rack, cool completely, cover and refrigerate for 8 hours.
Servings: 12
Time preparation: 25 min.
Time total: 90 min.