-CRUST-
Shortbread; See Recipe # 22
CHEESECAKE
1 1/2 c Cottage Cheese; Small Curd
1/4 c Sugar; Granulated
4 Eggs; Large, Separated
1/2 ts Vanilla Extract
8 oz Cream Cheese; 1 Pk.
1 ts Cornstarch
6 tb Butter
Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, cream the butter with the sugar, do
not beat, then add the egg yolks and vanilla. Blend until the mixture
is light and fluffy. Add the cream cheese, cottage cheese and
cornstarch and blend well. In another mixing bowl, beat the egg
whites until they form stiff peaks; then fold them into the cheese
batter. Pour the mixture into the prepared crust and bake for about
1 hour or until the top is a golden brown. Leave the cake in the
oven to cool for 2 hours then chill.
Yields
10 Servings