Cheesecake ( cottage cheese )
10 servings
Ingredients
| Quantity | 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 |
Directions
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.