Cheese cake

Cheese cake

Ingredients/Components

• graham cracker crumbs - 1 item
• sugar
• vanilla - 1 tsp
• pkg - 2 oz
• cornstarch - 1/4 c
• butter or margarine, melted - 1/2 c
• lemon juice - 2 Tbsp
• eggs, slightly beaten - 4 item
• commercial sour cream - 1 pt
• small curd cream-style cottage cheese - 1 lb

How to make cheese cake:

Spread bottom and sides of 9-inch spring-form pan with butter; dust sides with crumbs. Force cottage cheese through a fine mesh sieve into a large mixing bowl; add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, gradually blend in sugar, then add eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted butter and sour cream. Blend at low speed. Pour into prepared pan. Bake in a slow (325°) oven until firm around edges, about 1 hour and 40 minutes. Turn off oven; let cake stand in oven with door closed for 2 hours. Remove from oven and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings.

To freeze: Wrap cheese cake in plastic film. Freeze. Defrost, wrapped, in refrigerator overnight. Cake may be frozen up to 1 month.

Recipe categories: Cheesecake, Desserts, < 60 mins.