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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 810 |
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This recipe was given to me years ago by a good friend who was of Danish decent. It is 100% cheesecake without any thick crust. It is so simple to make and my family just loves it! Ingredients:
1/2 cup graham cracker crumbs |
2 (8oz.) pkgs cream cheese |
1 lb. cottage cheese |
1 and 1/2 cup granulated sugar |
4 eggs, slightly beaten |
3 tbs. flour |
2 tsp. vanilla |
1/2 cup butter (melted) |
1 pint sour cream |
1 and 1/2 tbs. lemon juice |
3 tbs. cornstarch |
Directions:
1. Liberally grease 9-inch springform pan with butter or margarine (this is not from the butter required above in the ingredients). Pour in graham cracker crumbs, shake around on bottom and sides, then discard leftover crumbs.
2. In large bowl mixer at high speed, beat cream cheese with cottage cheese until creamy and well mixed. Gradually add sugar, then eggs. Beat well. At low speed, mix in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream. Pour into spring form pan.
3. Preheat oven to 325 degrees. Bake for 1hr. 10 minutes. Turn oven off and let stand in oven for 2 hours. Then, stand unrefrigerated overnight (or 6-8 hours). Cheese cake can be frozen.
4. Danish tradition says that if the middle of the cheesecake cracks (or craters) it's a good bake! If it doesn't, it's still good!
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