German Cheesecake

SUBMITTED BY: Richard McCarthy

"Here's and old-fashioned recipe that includes cottage cheese."

PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup graham cracker crumbs
2 cups cottage cheese
2 (8 ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 cups sour cream

READ REVIEWS (3)

DIRECTIONS

Sprinkle the crumbs over the bottom and up the sides of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese; set aside. In a mixing bowl, beat cream cheese and sugar.
Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. Pour into pan. Bake at 325 degrees F for 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Slice with a wet knife.

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REVIEWS

Reviewed on Nov. 23, 2006 by Jennifer

This is a perfect recipe! I strained the cottage cheese with cheese cloth, removing most of the liquid. Then I put it in the food processor until it was smooth and creamy. Then I added the cream cheese and continued processing. I substituted corn starch for the flour, too.

4 users found this review helpful

Reviewed on Feb. 18, 2007 by mychiquitin

This is the first from scratch cheesecake I've made and it was very good. The center of the cheesecake was a bit soft so I'm not sure if it needed to be baked longer. In any case, it was finished within a few days by my family. I'll definitely make it again.

1 user found this review helpful

Reviewed on Nov. 13, 2006 by Elizabeth

I found that when you grind the stuff it actually turned to liqued.

0 users found this review helpful

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