Cottage Cheese Cheesecake
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Ingredients
Crust
| 1-1/4 cup | Graham cracker crumbs | | 1/3 cup | butter or | | margarine, melted | | 1 tbsp. | sugar |
Filling
| 2 cups | small-curd cottage cheese | | 2 pkg. (8 oz. each) | cream cheese, softened | | 1 container (1 lb.) | sour cream | | 1-1/2 cup | sugar | | 4 | eggs, beaten | | 1/2 cup | butter or | | margarine, melted | | 3 tbsp. | all-purpose flour | | 3 tbsp. | cornstarch | | 1 tbsp. | lemon juice | | 1 tsp. | lemon juice | | 1 tsp. | vanilla extract |
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Instructions
Crust:
Combine crumbs, 1/3 cup butter, and 1 tbsp. sugar; mix well. Press into a 10-inch springform pan; set aside.
Filling:
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 into crust. Bake at 325°F for 1 hour and 20 minutes. Turn off oven; allow cheesecake to remain in oven 2 hours. Chill overnight; remove from pan before serving.
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