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CHEESECAKE 18 graham crackers (squares not doubles) 1/4 lb. oleomargarine 2 lb. dry cottage cheese 3/4 lb. Philadelphia cream cheese (12 oz.) 5 eggs 1 1/4 tsp. vanilla 1 1/2 c. sugar Use large flat cake pan, rectangular. Make crust of graham crackers and oleo. Pat into pan on bottom and sides. Mix dry cottage cheese by forcing it through colander or grating it with ricer. Have all ingredients out beforehand and ready at room temperature. Mix dry cottage cheese with other ingredients in Mixmaster. Mixture should have consistency of heavy sour cream. (You do not have to squeeze cream cheese through colander.) Bake for 25 minutes in 325 degrees oven. Topping: 1 pt. sour cream 5 tsp. sugar 1 1/2 tsp. vanilla Mix sugar and vanilla into sour cream thoroughly. Spread evenly on top of cheesecake. (Be sure topping covers cheesecake all over.) Return cheesecake with topping on it to the oven and bake for about 6 minutes at 400 degrees. Cheesecake must be in the refrigerator for at least 4 or 5 hours before serv- ing. Cut approximately 1 1/2 x 1 1/2-inches. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |