Polish cheesecake #2
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | cup | Sugar |
| ¼ | cup | Margarine |
| 2 | Eggs; beaten | |
| ¼ | cup | Milk |
| 1 | can | (21-oz) pineapple pie filling; drained |
| 2 | pounds | Cottage cheese |
| 1 | cup | Sour cream |
| 3 | Eggs; beaten | |
| 3 | tablespoons | Melted butter |
| ½ | pounds | Cream cheese |
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 1 | teaspoon | Vanilla or almond extract |
Directions
COOKIE DOUGH
CHEESE BATTER
From: ramiska@... (Richard A Miska) Date: 6 Jun 1995 12:02:16 -0600 Cookie Dough: Mix flour, baking powder, sugar and margarine. Work as for pie dough. Then add beaten eggs and milk. Pat in pan which has been greased on bottom and sides. Cover dough with pineapple pie filling.
Cheese Batter: Beat all ingredients well. Pour over dough. Bake at 350 degrees for about one hour. Test with knife in center to see if done. Use 9x13 inch pan or 11x17 inch pan depending on how high you want the cake.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .