Ingredients
- 2 8 oz. packages cream cheese, softened
- 1 lb. creamed cottage cheese
- 1 1/2 cups sugar
- 4 eggs, slightly beaten
- 3 tbsp. cornstarch
- 3 tbsp. flour
- 1 1/2 tbp. lemon juice
- 1 tsp. vanilla extract
- 1/2 cup butter, melted
- 1 pint sour cream
- Graham cracker crumbs for 9 inch spring form pan
Preparation
Step 1
Preheat oven 325. Line spring form pan with crumb crust recipe. In large bowl or electric mixer, at high speed, beat cream cheese with cottage cheese until creamy and well combined. Gradually beat in sugar, then beat in eggs until well combined. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream, beat just until smooth. Pour into prepared pan; bake 1 hour and 10 minutes, or until firm around the edges. Turn off oven. Let cake stand in oven 2 hours. Remove cake from oven, let cool completely. Refrigerate until well chilled-several hours. To Serve, run spatula around side of cheesecake to loosen. Remove side of springform pan; leave bottom of pan in place. Serve with strawberry, cherry or blueberry pie filling.
Makes 12 large servings.
The Cook Book