This cheesecake recipe is berry delicious!
- 1 1/2 cups graham crackers (crushed)
- 1/4 cup Organic Valley® Salted Butter (melted)
- 4 Organic Valley® Grade A Large Brown Eggs (separated)
- 1/2 tsp. sea salt
- 2 Tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- 1 cup sugar
- 2/3 cup all-purpose flour (sifted)
- 1 tsp. lemon zest
- 1/2 tsp. orange zest
- 1 cup Organic Valley® Sour Cream
- 2 cups Organic Valley® Cottage Cheese
- fresh strawberries and/or raspberries (can substitute thawed frozen)
To create graham cracker crust:
Preheat oven to 375°F. In a food processor, mix graham crackers and melted (yet cooled) butter until well blended.
Press mixture firmly into the bottom and sides of a 9-inch pie plate.
Bake for about 8 minutes or until lightly browned; cool completely.
Cool the oven to 300°F.
In a medium mixing bowl, whisk egg yolks until slightly foamy and light. Add sea salt, lemon juice, vanilla extract, sugar, flour and the citrus zests.
In a large mixing bowl, using an electric mixer, whip cottage cheese on high speed until curd has thoroughly broken down (2-3 minutes).
Add 1/2 cup of yolk mixture and whip again until almost smooth (5 minutes or so).
Add sour cream and the remaining yolk mixture, and beat on high speed for another 5 minutes.
In a separate medium sized mixing bowl, beat egg whites until stiff, gently fold into cottage cheese filling. Carefully pour into the prepared pie crust. Bake for 55-60 minutes, then cool at room temperature for 30 minutes, and refrigerate for at least 5 hours prior to service.
Top with fresh berries, chocolate shavings, and/or the most divine topping you can imagine.
No need for a springform pan, just a 9" pie pan and a simple graham cracker crust. Can be prepared one day in advance.