Frank's Recipes! Aunt Anita's Cheesecake

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Aunt Anita's Cheesecake

2 cup (1 lb.) small curd cottage cheese
1 lb. (2 8 oz. pkg.) cream cheese
1 1/2 cup sugar
4 large eggs, lightly beaten
2 tablespoon lemon juice
1/4 cup cornstarch
1 tsp. vanilla extract
1/2 cup butter, melted
2 cup sour cream

Preheat oven to 325 F Press the cottage cheese through a sieve. I pulse it in my food processor. In a large mixing bowl, beat the cottage cheese and cream cheese together at high speed until creamy. Add the sugar and eggs and beat until blended. With the mixer set on low, add the cornstarch, lemon juice, and vanilla. Beat until smooth. Add the butter and sour cream and mix until just blended. Pour the mixture into the prepared crust and bake for 1 hour, 10 min., or until the cake is firm at the edges and slightly browned. I use a cake tester. Cool at room temperature, then chill.

Basic Crumb Crust

1 1/2 cup graham cracker crumbs
6 tablespoon butter, melted
1/4 cup sugar

If you are prebaking the shell, preheat oven to 350 F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9 inch baking dish, pie pan, or springform mold. I highly recommend a springform for cheesecake. Smooth the crumb mixture along the bottom to an even thickness. Chill the crust for 5 to 10 min. in the freezer until it is set, or bake for 10 min. in a 350 F oven. Cool before filling.

Yields 1 9-inch crust