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1 lb. small curd cottage cheese
Cream the cream cheese in the mixer. Gradually add cottage cheese, sugar, eggs, lemon juice, cornstarch, vanilla, flour. Add butter. Mix until smooth. Blend in sour cream. (Butter and sour cream can alternate).
Pour into greased 10" springform pan.
Bake at 325°F for 1 hour and 15 minutes. The rim of the cake should be light brown. Turn off heat and let cake remain in oven overnight. Serves a lot of people.
Poster's Notes:
Posted by Anne Kapiloff, Z'L
Nutritional Info Per Serving: N/A
1 lb. cream cheese
1-1/2 cups sugar
4 eggs lightly beaten
Juice of a lemon
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. sweet butter
1 pint sour cream
When I posted that story about meeting Stella on a boat to Alaska and being told by her friend that Stella made the best cheesecake in the world, I did not post the recipe as it seemed to me that there was a plethora of cheesecake recipes being offered. Then I started getting private mail asking for the recipe so here 'tis. There is no crust. It forms its own in the baking. Since no peeking is allowed and the cake is supposed to be left in the oven overnight the only way you could check on how brown the edges are is to look through the glass of the oven door.