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<blockquote data-quote="moreluck" data-source="post: 720775" data-attributes="member: 1246">Cheesecake - Jewish-American Style 1 cake<ul>
<li data-xf-list-type="ul">1 lb cream cheese</li>
<li data-xf-list-type="ul">1 lb cream-style cottage cheese</li>
<li data-xf-list-type="ul">1 lb sour cream</li>
<li data-xf-list-type="ul">1 1/2 cups sugar</li>
<li data-xf-list-type="ul">3 tablespoons cornstarch</li>
<li data-xf-list-type="ul">3 tablespoons flour</li>
<li data-xf-list-type="ul">1 1/2 tablespoons lemon juice</li>
<li data-xf-list-type="ul">1 teaspoon lemon rind, grated</li>
<li data-xf-list-type="ul">1 teaspoon vanilla extract</li>
<li data-xf-list-type="ul">1/2 cup butter, melted</li>
<li data-xf-list-type="ul">4 eggs, beaten</li>
</ul>
<ol>
<li data-xf-list-type="ol">1. With electric mixer, beat the creams cheese with cottage cheese at high speed.</li>
<li data-xf-list-type="ol">2. Gradually beat in the sugar, then the eggs.</li>
<li data-xf-list-type="ol">3. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla.</li>
<li data-xf-list-type="ol">4. Beat in the melted butter and sour cream.</li>
<li data-xf-list-type="ol">5. Pour into the the greased 9&quot; spring-form pan.</li>
<li data-xf-list-type="ol">6. Preheat oven to 325 degrees.</li>
<li data-xf-list-type="ol">7. Bake for 1 hour and 10 minutes, or until form around the edges.</li>
<li data-xf-list-type="ol">8. Turn off the oven and let the pan stand in the oven for two hours.</li>
<li data-xf-list-type="ol">9. Remove from the oven and let it cool at least two more hours.</li>
<li data-xf-list-type="ol">10. Refrigerate the cake for 3 hours.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 720775, member: 1246"] [B]Cheesecake - Jewish-American Style [/B] 1 cake [LIST] [*]1 lb cream cheese [*]1 lb cream-style cottage cheese [*]1 lb sour cream [*]1 1/2 cups sugar [*]3 tablespoons cornstarch [*]3 tablespoons flour [*]1 1/2 tablespoons lemon juice [*]1 teaspoon lemon rind, grated [*]1 teaspoon vanilla extract [*]1/2 cup butter, melted [*]4 eggs, beaten [/LIST] [LIST=1] [*]1. With electric mixer, beat the creams cheese with cottage cheese at high speed. [*]2. Gradually beat in the sugar, then the eggs. [*]3. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla. [*]4. Beat in the melted butter and sour cream. [*]5. Pour into the the greased 9" spring-form pan. [*]6. Preheat oven to 325 degrees. [*]7. Bake for 1 hour and 10 minutes, or until form around the edges. [*]8. Turn off the oven and let the pan stand in the oven for two hours. [*]9. Remove from the oven and let it cool at least two more hours. [*]10. Refrigerate the cake for 3 hours. [/LIST] [/QUOTE]

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