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Ingredients
| cream cheese: 1 lb |
| creamed cottage cheese: 1 lb |
| sour cream: 1 lb |
| granulated sugar: 1 1/2 cups |
| cornstarch: 3 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| lemon juice: 1 1/2 Tbl |
| lemon peel: 1 tsp (grated) |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup (melted) |
| eggs: 4 (beaten) |
Cheesecake - Jewish-American Style
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
180 min -
Servings
1 serving(s)
Tags
- 1. With electric mixer, beat the creams cheese with cottage cheese at high speed.
- 2. Gradually beat in the sugar, then the eggs.
- 3. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla.
- 4. Beat in the melted butter and sour cream.
- 5. Pour into the the greased 9" spring-form pan.
- 6. Preheat oven to 325 degrees.
- 7. Bake for 1 hour and 10 minutes, or until form around the edges.
- 8. Turn off the oven and let the pan stand in the oven for two hours.
- 9. Remove from the oven and let it cool at least two more hours.
- 10. Refrigerate the cake for 3 hours.