The Original Old-Fashioned Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Ingredients:
1 (6-ounce) package zwieback toast, crushed |
1 cup sugar |
1 teaspoon ground cinnamon |
1/2 cup butter or margarine, melted |
4 cups small-curd cottage cheese |
1 (8-ounce) package cream cheese, softened |
1 (16-ounce) carton commercial sour cream |
1 1/2 cups sugar |
1/4 cup plus 2 tablespoons all-purpose flour |
6 eggs, beaten |
grated rind and juice of 1 lemon |
1 teaspoon vanilla extract |
dash of salt |
Directions:
1. Combine toast crumbs, 1 cup sugar, cinnamon, and butter; mix well. Firmly press mixture into bottom and sides of a 9- inch Spring-form pan; set aside.
2. Place half of cottage cheese in container of an electric blender; blend until smooth, turning blender off every 15 seconds to scrape sides with a rubber spatula. Repeat procedure with remaining cottage cheese.
3. Combine cottage cheese and cream cheese in a large mixing bowl; beat at medium speed of electric mixer until light and fluffy. Add remaining ingredients, beating until fluffy.
4. Pour mixture into prepared crust. Bake at 325° for 1 hour. Turn oven off. Leaving oven door closed, allow cheesecake to remain in oven 1 hour. Remove from oven, and let cool to room temperature. Loosely cover, and refrigerate overnight. Remove sides of Springform pan before serving.
5. Alternate Method: To prepare cheesecake using a food processor, position knife blade in food processor bowl; add cottage cheese. Process 3 to 5 seconds. Stop processor, and scrape sides of bowl with a rubber spatula. Process 3 to 5 additional seconds or until cottage cheese is smooth and creamy. Add cream cheese; repeat processing procedure until mixture is smooth and creamy.
|
|