Cheesecake

This recipe is not one of those that can be whipped together quickly. Instead, it is a time-consuming process that is worth it. There are many types of cheesecakes, and this one is a New York style cheesecake. It uses both cream cheese and sour cream and is baked for some time resulting in a fluffy and rich cake.

When you make this cheesecake, you need to use a springform pan. When baking, the cake will rise up and seem to nearly overflow. But, when you leave the cake in the turned-off oven, the cake settles, but is still higher than standard cake pans. So using a standard cake pan will leave you will a mess in your oven. You could top this cake with fruit or whipped cream, but it is so delicious on its own.

Cheesecake 

• Graham Cracker crumbs
• 1 pound small curd cottage cheese
• 2 8 oz. packages cream cheese
• 1 1/2 cups sugar
• 4 eggs, slightly beaten
• 1/3 cup corn starch
• 2 Tbsp. lemon juice
• 1 tsp. vanilla
• 1/2 cup butter, melted
• 1 pint sour cream

Grease a 9 inch springform pan; dust with graham cracker crumbs. Sieve cottage cheese into a large mixing bowl. Add softened cream cheese. Beat at high speed with an electric mixer until well-blended and creamy. Continue beating at high speed and blend in sugar, then eggs. Reduce speed to low. Add corn starch, lemon juice, and vanilla. Beat until blended. Add melted butter and sour cream. Blend at low speed. Pour into the prepared pan. Bake at 325 for an hour and ten minutes. Turn off oven. Let cake stand in the oven for two hours. Remove and cook completely. Chill. Remove sides of pan. Enjoy!