Recipes

In a large mixing bowl, combine cream cheese and cottage cheese.

Using electric mixer, beat at low speed for 5 minutes or until smooth

and creamy.

Beat in eggs, one at a time, until incorporated.

Add sugar, sour cream and flour.

Continue to beat for 3 minutes at low speed.

Add Vanilla and lemon and beat 1 minute more.

Generously butter an 8 1/2-inch Springform Pan.

Coat bottom and sides with breadcrumbs; shake out excess.

Pour in cheese mixture. Place in oven pre-heated to 275 degree F.

After 1 1/2 hours of baking, cake will start to rise almost to top of pan.

Remove cake from oven and let stand for 10 minutes.

If there is a ridge around edge of cake, using your fingertips, gently press down to even the top.

Return the cake to the oven and bake for 1 1/4 to 1 1/2 hours more or until the cake is set in the center.

Touch center gently with the tips of fingers, it should feel dry to the touch.

WARNING: Do not overbake.

Remove the cheesecake from the oven and place on rack to cool.

Refrigerate for at least 1 day before serving.

Garnish:

Wash berries well and let dry on clean dry towel.

Remove stem ends. Arrange an even layer of whole berries on top of cake.

Place jelly in glass bowl with 1 teaspoon of water.

Microwave on high for 1 minute or until melted and boiling.

Brush berries with Jelly mixture.

Refrigerate.

Serve:

Take cake out of fridge 30 minutes before serving.

Dip a large knife into hot water each time you cut a slice of cake.