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Fabulous Cheesecake

2, 8 oz., pkgs, soften cream cheese or 1 lb. Ricotta cheese
1 lb. creamed cottage cheese
1½ cup sugar
4 eggs, slightly beaten or 5 if using Ricotta cheese
3 tablespoons cornstarch
3 tablespoons flour
1½ tablespoon lemon juice or drained pineapple juice
pinch of lemon rind
1 teaspoon vanilla
½ cup butter, melted
1 pint sour cream
NOTE: May use half cream and half Ricotta

Crust: About 10 to 12 graham crackers crushed in a bowl. Use 4 to 5 teaspoons melted butter, optional mixing with the graham cracker. Grease a spring form pan and put crust in the bottom and up side as far as it will go.

Preheat oven to 325ºF. In a large bowl beat cream cheese and cottage cheese until creamy. If you have a blender, try to get all the lumps out the cottage cheese. At low speed, beat in cornstarch, flour, lemon juice and vanilla, sugar and eggs. Add melted butter and sour cream. Beat until smooth. Pour into pan. Bake one hour 10 minutes until firm around the edges. turn off oven and open door slightly. Let stand in oven for 2 hours. Remove cake from oven. Let cool completely. Refrigerate until chilled, several hours. To serve, run spatula around side of cheesecake to loosen. Or you can use a knife around the edge. Remove side of pan, leaving the bottom intact. Serve with fruit on top. You can drain Pineapple in it own juice. You can use the pineapple juice instead of the lemon juice. Then take the well drained pineapple and put on top of each slice.
Susie Indy
 

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