Anne Rose's Cheesecake ( Pie ) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From The 50 Best Cheesecakes in the World cookbook. I have been searching for a good cheesecake that does not require a springform pan and isn't a total calorie overload. When cut into 12 wedges, a single serving is 291 calories so this sounds perfect! Please allow 5 to 8 hours for cooling and refrigeration. Times are a guess-timate until I make this. Ingredients:
1/2 cup butter, melted |
1 1/4 cups graham cracker crumbs |
1 tablespoon flour |
2 tablespoons sugar |
1 teaspoon cinnamon |
1 1/4 lbs dry curd cottage cheese or 1 1/4 lbs farmer cheese |
4 ounces cream cheese |
1 cup sugar |
1 tablespoon cornstarch (heaping tablespoon) |
2 eggs |
1 1/2 tablespoons lemon juice (approx. juice of 1/2 a medium lemon) |
6 tablespoons cream |
1 teaspoon vanilla |
cinnamon (for sprinkling) |
Directions:
1. To make crust, mix together melted butter, graham cracker crumbs, flour, sugar and cinnamon.
2. Pat into the bottom and up the sides of a 9 1/2 inch glass pie pan; set aside.
3. Preheat oven to 400ºF.
4. To make filling, mix together in an electric mixer at medium speed the cottage cheese or farmer cheese until smooth.
5. Add sugar, cornstarch, eggs, lemon juice, cream and vanilla.
6. Pour filling into crust, sprinkle cinnamon over top, and bake for 20 to 25 minutes. Cheesecake will *not* be set in the middle.
7. Remove from oven and let cool on a rack for 1 to 2 hours.
8. Chill for 4 to 6 hours before serving.
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