- 1 1/2 cups white sugar
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 2 (8 ounce) packages cream cheese, softened
- 1 pound small curd cottage cheese
- 1/2 cup butter, softened
- 4 medium eggs
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
- Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
- Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
04/09/2017
recipepes.com
authentic german cheesecake, recipe
PT15M
PT1H
5
455 calories
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