Aunt Helen's New York Style Cheesecake
2 (8 oz.) pkgs. cream cheese, softened
1 lb. creamed cottage cheese
1 1/2 cups sugar
4 eggs, slightly beaten
3 tablespoons cornstarch
3 tablespoons flour
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 cup melted butter or margarine
1 pint sour cream
Preheat oven to 325 degrees. Grease a 9” spring form pan.
Beat cream cheese with the cottage cheese until creamy*. Add sugar and eggs. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream, beat until smooth. Pour into pan--bake 1 hour and 10 minutes**. Turn oven off and let sit in oven for 2 hours with oven door closed. Remove cake from oven, let cool and refrigerate until well chilled. Serve with any prepared fruit or any pie filling.
This recipe doesn't include a crust but I have made it with different crusts and it comes out great.
TIP - I put the cottage cheese in the food processor and get it creamy otherwise it takes forever to get it smooth.
TIP _ I always bake it in a waterbath to prevent cracking.