Cakey Cheesecake recipe

1 servings

1 1/2 cups graham cracker crumbs

1/4 cup confectioners' sugar

1 teaspoon ground cinnamon

1/3 cup butter, melted

1 cup white sugar

1/4 cup heavy cream

2 (16 ounce) packages cottage cheese

4 egg yolks

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 teaspoons lemon juice

1 teaspoon grated lemon zest

4 egg whites

1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine graham cracker crumbs, confectioners' sugar and cinnamon.

Reserve 1/2 cup of this mixture and set aside.

Stir in butter to remaining crumb mixture.

Mix well and press into the bottom and 1 inch up the side of a 9 inch springform pan.

Chill in refrigerator.

In a large bowl, stir together sugar and heavy cream until sugar is dissolved.

Beat in cottage cheese, egg yolks, flour, vanilla, lemon juice and lemon zest.

In a large glass or metal mixing bowl, beat egg whites and salt until stiff peaks form.

Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour batter into crust.

Sprinkle top with reserved crumb mixture.

Bake in preheated oven for 1 hour, or until filling is just set.

Turn the oven off, and let cake cool in oven, with the door closed, for 1 hour.

Chill in refrigerator.