Yield: 10 servings
Measure | Ingredient |
---|---|
1¼ cup | Graham cracker crumbs |
⅓ cup | Butter (or marg.); melted |
1 tablespoon | Sugar |
2 cups | Cottage cheese, small curd |
2 packs | Cream cheese;softened,8oz ea |
16 ounces | Sour cream |
1½ cup | Sugar |
4 \N | Eggs; beaten |
½ cup | Butter (or marg.); melted |
3 tablespoons | Flour, all-purpose |
3 tablespoons | Cornstarch |
1 tablespoon | Lemon juice; PLUS |
1 teaspoon | Lemon juice |
1 teaspoon | Vanilla extract |
Combine crumbs, ⅓ cup butter, and 1 tablespoon sugar; mix well.
Press into a 10" springform pan; set aside.
Place cottage cheese in container of electric blender; blend until smooth, turning blender off every 15 seconds to scrape down sides.
Combine cottage cheese and remaining ingredients in a large mixing bowl; beat until fluffy. Pour mixture in crust.
Bake at 325 degrees for 1 hour and 20 minutes. Turn off oven; allow cheesecake to remain in oven 2 houres. Chill overnight; remove from pan before serving.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.