GERMAN CHEESE CAKE
1 16 oz small curd cottage cheese
2 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup butter, melted
12 oz. sour cream
graham cracker crumbs (for crust)
Butter a 10 inch springform pan well. Dust bottoms and side with graham
cracker crumbs liberally. In a food processor or in the bowl of an electric
mixer using the paddle attachment, mix cottage cheese and cream cheese on slow
speed until smooth. On high speed, gradually add sugar and eggs for just a few
seconds. Turn speed to low. Add cornstarch, lemon juice, vanilla extract and
melted butter.
Pour into prepared spingform pan.
Bake at 325F until firm around the edges, about 60-70 minutes.
Turn oven off. Allow cheesecake to remain in oven with door closed for 2
hours.
Cool on wire rack. Remove from pan and store in refrigerator. Can be
frozen.
marilyn
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