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Cheesecake, Randi's (D, KLP, TNT)
Source: my friend Randi
Serves: 12

2 lb. cream cheese (4 8-oz. bars)
(note: can substitute up to 4 oz. of whipped cottage cheese)
4 eggs lightly beaten
1-1/2 cups sugar
2 tsp. cake meal (all purpose flour year-round)
2 tbsp. potato starch (cornstarch year-round)
1/4 lb. butter (melted)
2 tsp. vanilla
3 tsp. lemon juice
1 pint sour cream

Beat cream cheese well--until creamy. Add sugar, mix well. Gradually add eggs mixing well after each egg.

Add cake meal (or flour) and potato starch (or cornstarch). Beat long and well.

Add lemon juice and vanilla. Beat long and well.

Add melted butter. Beat long and well.

Fold in sour cream with spatula.

Butter and flour 9" spring-form pan. Bake 325°F oven for one hour.

Turn oven off--let sit in oven for two hours with door shut. Remove from oven-let cool for 30 minutes. Remove from pan and refrigerate.

Poster's Notes:
Here is the New York-style cheesecake for Passover that I mentioned in a previous post--It is very important to follow the baking and cooling directions carefully to help avoid cracks. Following those directions worked perfectly in my oven. Substitutions for cake meal and potato starch are indicated to make this cake year- round.

You can substitute up to 4 oz. of creamed cottage cheese (you can experiment with more) to make this less fatty (as you can tell it is not a low-fat recipe). I did not have Kosher for Passover low-fat sour cream so could not try that but you might consider doing so--not sure how it would affect the consistency of the cake.

If you substitute with whipped cottage cheese it will become Meira's cheesecake recipe (BG) I hope you enjoy!

Posted by Meira Saks

Nutritional Info Per Serving: N/A