Cheesecake—Special Cheesecake
Ingredients:
1 lb. cream cheese, softened
1 pint sour cream (16 oz.)
1 lb. small curd cottage cheese
1½ cups sugar
4 eggs, beaten slightly
2 tablespoons lemon juice
1 teaspoon vanilla
3 tablespoons flour
3 tablespoons cornstarch
¼ lb. melted butter or margarine
Instructions:
Origin of recipe: Aunt Rose (Pagliaro) Amoroso of Hauppauge…called it her “Special Restaurant Cheesecake.”
Note: Wendy studied abroad in Prague for 6 weeks during the summer of 1996; she called right before coming back to the States and requested that I make Aunt Rose’s special cheesecake. It’s superb!!!
1 lb. cream cheese, softened
1 pint sour cream (16 oz.)
1 lb. small curd cottage cheese
1½ cups sugar
4 eggs, beaten slightly
2 tablespoons lemon juice
1 teaspoon vanilla
3 tablespoons flour
3 tablespoons cornstarch
¼ lb. melted butter or margarine
Instructions:
- Cream the cream cheese in bowl with beaters until light and fluffy.
- Put cottage cheese in a blender and blend until smooth. Add to the cream cheese.
- Beat in sugar and beaten eggs, lemon juice and vanilla.
- In a cup, mix together flour and corn starch. Add to mixture.
- Now add melted butter and finally sour cream. Mix well.
- Place the mixture into a 10” springform pan.
- Bake in a 325 degree oven for 1 hour–be sure not to open oven during the cooking time!
- When the hour is up, turn oven off but LEAVE THE CHEESECAKE IN OVEN TO SETTLE FOR 2 HOURS.
- TAKE OUT AND LEAVE ON COUNTER UNTIL IT REACHES ROOM TEMPERATURE, THEN CHILL IN REFRIGERATOR UNTIL READY TO SERVE. (remove the sides of the pan BEFORE CHILLING AND COVER THE CHEESECAKE WITH CLEAR WRAP.)
Origin of recipe: Aunt Rose (Pagliaro) Amoroso of Hauppauge…called it her “Special Restaurant Cheesecake.”
Note: Wendy studied abroad in Prague for 6 weeks during the summer of 1996; she called right before coming back to the States and requested that I make Aunt Rose’s special cheesecake. It’s superb!!!