Creamed Cottage Cheesecake
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cottage cheese
creamed |
|
| 1 | pound |
cream cheese
|
|
| 4 | large |
eggs
lightly beaten |
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | pound |
butter
melted |
|
| 1 | pint |
sour cream
thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cottage cheese
creamed |
|
| 453.6 | g |
cream cheese
|
|
| 4 | large |
eggs
lightly beaten |
|
| 23 | ml |
lemon juice
|
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
all-purpose flour
|
|
| 113.4 | g |
butter
melted |
|
| 473 | ml |
sour cream
thick |
*
|
Directions
Beat smooth both cheeses and beat in the eggs and vanilla to blend.
Blend in lemon juice, flour and cornstarch.
Add and blend in the melted butter and sour cream.
Pour into a graham cracker crumb lined pan.
Bake 1 hour at 325℉ (160℃).
Turn off oven.
Let cake remain in oven with door closed for 2 hours without opening door.
Remove cake from oven and chill.
