Montreal cheesecake

Yield: 64 Squares

Measure Ingredient
½ pounds Butter; melted
1 cup Brown sugar; firmly packed
1¾ cup Sifted all-purpose flour
½ teaspoon Baking soda
2 cups Corn flakes; crushed
\N \N Cheese Topping; (recipe follows)
½ cup Chopped nuts; or raisins
1 pounds Cottage; pot, farmer's or ricotta cheese
½ teaspoon Salt
1 cup Sugar
4 teaspoons Flour
2 \N Eggs; beaten lightly
1 teaspoon Vanilla
1 \N Lemon ; juice of


Source: "Treasure For My Daughter", Eagle Publishing, Montreal, Quebec.

Combine melted butter, sugar, flour, baking soda and cornflakes; a processor makes it easy. Spread on bottom of buttered 8-inch pan, pressing firmly. Cover with cheese topping and nuts. Bake in preheated 375 deg F oven for 40 minutes. Cut into squares when cool.

Cheese Topping: Combine all ingredients, blending well; again, the processor is great.

Variations: Save some of the base to sprinkle on top. Mix ½ cup raisins into topping. Sprinkle with chopped cranberries (fresh or dried) Posted to JEWISH-FOOD digest Volume 98 #024 by Lee Jourard <lchaim@...> on Jan 12, 1998

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