Cheesecake (Belgian)
A moist cheesecake with a wonderful crust.
Yield
6 servingsPrep
10 minCook
45 minReady
5 hrsTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
rolled oats
|
|
| ⅔ | cup |
brown sugar
|
*
|
| Filling | |||
| ½ | cup |
butter
unsalted, at room temperature |
|
| 11 | ounces |
cream cheese
at room temperature |
|
| 3 | large |
eggs
|
|
| ¾ | cup |
cottage cheese
small-curd |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust: | |||
| 473 | ml |
rolled oats
|
|
| 158 | ml |
brown sugar
|
*
|
| Filling: | |||
| 118 | ml |
butter
unsalted, at room temperature |
|
| 317.9 | ml/g |
cream cheese
at room temperature |
|
| 3 | large |
eggs
|
|
| 177 | ml |
cottage cheese
small-curd |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Mix crust ingredients with your hands until well blended.
Put the mixture in a 9-inch springform pan and form a crust, pushing it about 1½ inches up the sides of the pan.
Bake the crust about 10 minutes at 350℉ (180℃). and let it cool.
Beat (or mix) the filling ingredients, at very high speed, for seven minutes.
The mixture must be very smooth.
Put the filling in the baked crust.
You may want to re-form the crust slightly first.
Bake for 35 to 40 minutes at 350℉ (180℃).
The cheesecake is done when the filling is firm, but not dark (burned) on top.
Let it cool, then chill it.
