Sour Cream Cheesecake
|Shortbread cookie crumbs||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted|
|Cottage cheese||12 Ounce|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Sifted confectioner's sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄8 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Line bottom of 10 x 4-inch loaf pan with removable sides with greased and floured aluminum foil.
Combine crumbs and butter; mix well.
Press mixture firmly over bottom of prepared pan.
Drain cottage cheese well; place in blender or food-processor container.
Blend until free of large lumps.
Combine cottage cheese, lemon juice, lemon rind, egg, sugar, and vanilla in mixing bowl; mix well.
Fold in sour cream.
Spoon mixture evenly over crumb mixture; smooth the top.
Can pipe with 1/4 recipe Basic Cream-Puff Pastry, if desired.
Bake at 350Â°F about 50 minutes or until cheese cake tests done.
You can add 1/4 cup chocolate chips or raisins to cheese mixture before baking, if desired.