Cottage Cheesecake

Found in a 1977 "Introducing Cottage Cheese" from Borden. I made this for a small party way back then and it was very good. I made it again recently and found it was just as good as it was the first time I made it.

• Ready In: 1 hr 50 mins
• Yields: 1 pie

Ingredients

• 1 1⁄4 cups graham cracker crumbs
• 1⁄4 cup sugar
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 3  cups cottage cheese
• 4  eggs
• 1  cup sugar
• 1  cup  light cream
• 1⁄4 cup flour
• 3  tablespoons lemon juice
• 1  teaspoon  lemon extract or 1  teaspoon vanilla extract (I used vanilla)
• 1⁄4 teaspoon salt

• Topping

• 1⁄2 cup  whipping cream (Cool Whip works)
•  chocolate syrup
•  peaches or  strawberry (I used fruit)

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine crumbs, sugar and butter; mix well and press on bottom of a 9-inch springform pan.
3. Chill.
4. In a medium bowl, blend the cottage cheese until creamy.
5. In a separate bowl, beat the eggs at high speed until fluffy.
6. Gradually beat the sugar into the eggs.
7. Add the cottage cheese into the egg mixture along with the cream, flour, lemon juice, extract, and salt.
8. Mix well.
9. Pour the mixture over the the crust.
10. Bake 1 hour and 15 minutes.
11. Cool to room temperature and then remove the sides of the pan.
12. Chill.
13. Top with whipped cream/Cool Whip then drizzle chocolate or spoon fruit on top.
14. Refrigerate leftovers.