Yield: 10 servings
|1¼ cup||Graham cracker crumbs|
|⅓ cup||Butter (or marg.); melted|
|2 cups||Cottage cheese, small curd|
|2 packs||Cream cheese;softened,8oz ea|
|16 ounces||Sour cream|
|½ cup||Butter (or marg.); melted|
|3 tablespoons||Flour, all-purpose|
|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.