Recipe 1058 - Cottage Cheesecake
Recipe 1058 - Cottage Cheesecake
(by Shirley McNevich)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. creamed cottage cheese
1 1/2 cups white sugar
4 eggs
3 TBSP cornstarch
3 TBSP flour
1 1/2 TBSP lemon juice
1 tsp. vanilla
1/2 cup butter (melted)
1 pint sour cream
1 can Lucky Leaf cherry pie filling OR fresh sliced strawberries
In a mixer add cream cheese and cottage cheese--beat until creamy. Add
eggs and white sugar--beat until smooth. Turn mixer on low while adding
cornstarch, flour, lemon juice and vanilla. Keep mixer on low and add melted
butter and sour cream--beat until smooth. Pour batter into a greased 9"
springform pan. Bake at 325 degrees for 1 hour and 10 minutes or until
edges of cake are firm. Turn off the oven but leave the cake in the oven for 2
hours. After 2 hours, remove cake from oven and refrigerate overnight.
Spoon pie filling or fresh strawberries on top before serving.
Continue to:
Other Recipes:
- 1247 - Pumpkin Spice Cake
- 1080 - Homemade French Bread Pizza
- 1018 - Black and White Brownies
- 1194 - Caramel Oatmeal Bars
- 1107 - Homemade Turkey Broth
- 1092 - Chocolate Coffee Whip
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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