-CRUST-
2 c Rolled oats (do not
-use instant oatmeal
-or steel-cut oats)
2/3 c Brown sugar
1/2 c Butter, unsalted
-(at room temperature)
FILLING
11 oz Cream cheese
-(at room temperature)
3 Eggs
3/4 c Cottage cheese,
-small-curd
1 ts Vanilla extract
Preheat oven to 350 degrees F. 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 1 1/2 inches up the sides of the pan.
Bake the crust about 10 minutes at 350 degrees F. 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 35-40 minutes at 350 degrees F. The cheesecake is done when
the filling is firm, but not dark (burned) on top. Let it cool, then
chill it.
NOTES:
* A moist cheesecake with a wonderful crust — A college friend gave
me this recipe, oh so many moons ago. It comes from his parents, and
may have roots in Belgium. It is very different from the typical
New-York-style dry cheesecake. Yield: Serves 6-8.
: Difficulty: easy.
: Time: 20 minutes preparation, 40 minutes baking.
: Precision: measure carefully.
: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum
:
Yields
6 servings