Cheesecake ( cottage cheese )

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 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.

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