Cheesecake - Jewish-American Style

This recipe was from a newspaper given to me by a friend of mine. It is my wife's favorite cheesecake recipe because it is not too sweet and it is pretty light.

• Ready In: 3 hrs 15 mins
• Yields: 1 cake

Ingredients

• 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

Directions

1. 1. With electric mixer, beat the creams cheese with cottage cheese at high speed.
2. 2. Gradually beat in the sugar, then the eggs.
3. 3. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla.
4. 4. Beat in the melted butter and sour cream.
5. 5. Pour into the the greased 9" spring-form pan.
6. 6. Preheat oven to 325 degrees.
7. 7. Bake for 1 hour and 10 minutes, or until form around the edges.
8. 8. Turn off the oven and let the pan stand in the oven for two hours.
9. 9. Remove from the oven and let it cool at least two more hours.
10. 10. Refrigerate the cake for 3 hours.