Ingredients
CRUST:
1 1/2 c. finely crushed vanilla wafers
6 T. melted butter or margarine
Directions
- Mix together.
- Pat into bottom and about 1 inch up the sides of an 8 inch springform pan.
If you don’t have a springform pan you can use an eight or 9 inch baking pan. In a any pan without a removable bottom: Cut a double layer circle of aluminum foil to fit the bottom, also put a 1 inch band around the side of the pan. Put the crust only on the foil lined part of the pan.
Ingredients
FILLING:
Put in the blender container:
1 pound cream cheese
1 c. cottage cheese – preferably low fat unsalted (even if you are not
on a low salt diet)
1 t. dried lemon peel, or 1 1/2t. freshly grated peel.
1 1/2 t. vanilla extract
2 eggs
1 egg white
1/4 c. milk (powdered skim or evaporated fine here)
Directions
- Blend together until the mixture is just about uniform.
- Add 1 c. sugar and 2 T. flour.
- Pour mixture into the pan. Put the pan on a cookie sheet in a 450 oven.
- Bake for 10 minutes.
- Reduce temperature to 300. Bake for 45 more minutes OR until the center appears set.
- Remove from oven. Cool for 15 minutes and then carefully loosen the sides with a long spatula or knife (very important if no springform pan is available.)
- Cool 30 min. more and then remove sides of the pan.
- Cover and chill for 2 hours.