2 c Graham cracker crumbs
1/4 c Confectioners’ sugar
6 To 8 tablespoons melted
Butter
1 lb Cottage cheese
1 pt Sour cream
8 oz Package softened cream
Cheese
3 lg Eggs, lightly beaten
1 c Sugar
1/4 c Flour
1 ts Vanilla
1 cn Cherry pie filling, optional
Or fresh sliced fresh
Strawberries or
Blueberries to serve with
Cake
Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix
the pulverized graham crackers, sugar and melted butter and pat this
dough into the bottom of the springform pan. Bake for 15 minutes or
until set, remove and cool before filling.
Raise the temperature to 350 degrees. With an electric mixer beat the
cottage cheese, sour cream, cream cheese, eggs, sugar, flour and
vanilla. Beat for 10 minutes; batter will be very thin. Pour over
crust and bake for 40 minutes. Turn off oven but leave cake in for an
additional 30 minutes. Do not open oven door.
Remove cake from oven then cool cake for 2 hours. When cool, run a
thin metal spatula around edge of cake. Loosen and remove sides of
springform pan. Note that, when cooling, cheesecake will develop a
large crack across the top.
Slide cake onto plate. If you wish, top with pie filling or serve a
wedge of cake with fresh berries.
Yield: 12 to 16 servings
MONDAY TO FRIDAY SHOW #MF6764
Yields
4 servings