Cottage Cheese Cheesecake by Fred Ball

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SERVINGS

10 servings scale / convert

INGREDIENTS

Crust
1-1/4 cups 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 cups 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

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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