Cottage Cheese Cheesecake
|Graham crackers||1 1⁄2 Cup (24 tbs), finely crushed|
|Margarine/Butter melted||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cottage cheese||1 Cup (16 tbs) (Cream Style)|
|Cream cheese||16 Ounce, softened|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
|Dairy sour cream||8 Ounce|
|Sliced fruit||1 Cup (16 tbs)|
For crust, in a mixing bowl stir together crushed graham crackers, margarine or butter, and 1/4 cup sugar.
Press mixture evenly over the bottom and 3/4 inches up sides of a 9 inch springform pan.
Place the pan in a shallow baking pan.
For filling, in a large mixer bowl beat undrained cottage cheese till almost smooth.
Beat in cream cheese, 3/4 cup sugar, flour, and vanilla.
Add eggs all at once, then beat with an electric mixer on low speed just till mixed.
Do not overheat.
Stir in cream or milk.
Pour filling into the crumb lined pan.
Bake in a 350Â° oven for 50 to 60 minutes or till done.
Cool on a wire rack for 5 to 10 minutes.
Loosen sides of cheesecake.
Spread sour cream over top.
Cool 30 minutes more.
Remove sides of pan.
Cover and chill 4 to 24 hours.
To serve, arrange fruit atop cheesecake.