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1
Preheat oven to 375 degrees Fahrenheit.
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2
Combine Graham crumbs and sugar in a small bowl.
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3
Add egg white and mix well.
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4
Press onto bottom of 9- inch springform pan that has been sprayed with non-stick spray.
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5
Bake just until edges feel firm and dry, about 8 minutes.
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6
Let cool.
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7
Reduce oven temperature to 300 degrees Fahrenheit.
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8
Combine first amount sugar, flour, and cornstarch in a small bowl.
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9
Set aside.
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10
Process cottage cheese in a blender until smooth.
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11
Transfer to a large bowl.
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12
Add cream cheese, egg, and first amount egg whites.
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13
Beat with an electric mixer on high speed until smooth, about 3 minutes.
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14
Gradually add flour mixture and beat until well blended.
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15
Add vanilla and beat again.
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16
Mix coffee granules with skim milk until dissolved.
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17
Add to cheese mixture along with sour cream.
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18
Beat until smooth.
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19
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form.
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20
Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
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21
Fold egg white mixture into cheese mixture.
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22
Pour batter into prepared crust.
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23
Rake for 1 hour and 10 minutes, or until almost set.
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24
Turn oven off.
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25
Leave cake in oven for 1 hour.
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26
Cool completely.
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27
Cover and refrigerate for 8 hours or overnight.
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28
Run knife along edges of cake before removing sides of pan.
