2 c Graham cracker crumbs
1/4 c Confectioners’ sugar
6 tb Butter (6-8T); melted
1 lb Cottage cheese
1 pt Sour cream
8 oz Softened cream cheese
3 lg Eggs; lightly beaten
1 c Sugar
1/4 c Flour
1 ts Vanilla
1 cn Cherry pie filling;
-optional, or fresh sliced
-fresh strawberries or
-blueberries to serve with
-cake
Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the
pulverized graham crackers, sugar and melted butter and pat this dough into
the bottom of the springform pan. Bake for 15 minutes or until set, remove
and cool before filling.
Raise the temperature to 350 degrees. With an electric mixer beat the
cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla.
Beat for 10 minutes; batter will be very thin. Pour over crust and bake for
40 minutes. Turn off oven but leave cake in for an additional 30 minutes.
Do not open oven door.
Remove cake from oven then cool cake for 2 hours. When cool, run a thin
metal spatula around edge of cake. Loosen and remove sides of springform
pan. Note that, when cooling, cheesecake will develop a large crack across
the top.
Slide cake onto plate. If you wish, top with pie filling or serve a wedge
of cake with fresh berries.
Yield: 12 to 16 servings
Yields
12 Servings