Jewish-American Cheesecake
Jewish-American Cheesecake is an moderately easy dinner. Made with 2 (8 oz.) pkg. cream cheese, 1 lb. creamed cottage cheese, 1 1/2 c. sugar, 4 eggs, slightly beaten and 3 tbsp. cornstarch, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 325Β°.
Grease a 9-inch spring-form pan. Beat cream cheese with cottage cheese high speed, until they are well combined.
Gradually in sugar, then eggs. At low speed beat in cornstarch, flour, lemon juice, rind and vanilla.
Add the melted butter cream.
Beat just until it is smooth.
Greased pan.
Bake 1 hour and 10 minutes or until firm around edges.
Turn off oven; let pan sit in oven for 2 hours, of oven another 2 hours.
Chill in refrigerator 3 hours until well chilled.
Pour desired topping over cheesecake.
Cheesecake
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