Montreal cheesecake
64 Squares
Ingredients
| Quantity | 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 |
| 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 | Eggs; beaten lightly | |
| 1 | teaspoon | Vanilla |
| 1 | Lemon ; juice of | |
Directions
CHEESE TOPPING
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