Cheesecake Jewish American Style Food

CHEESECAKE - JEWISH-AMERICAN STYLE

Steps:

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

CLASSIC AMERICAN CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Brush a 9-inch springform pan generously with melted butter.
• For crust: Melt butter, stir in cookie crumbs and sugar.
• press the mixture into the bottom of the pan, spreading evenly with the back of a spoon.
• Bake until lightly toasted- about 13-15 minutes.
• Remove from oven and cool.
• For the cheesecake: In an electric mixer with a paddle attachment, beat cream cheese on low speed until soft and smooth.
• Add sugar, vanilla and salt and continue beating until light and creamy- 3-4 minutes.
• Add eggs one at a time, beating until smooth and scraping down the sides after each addition.
• Stir in zest.
• Pour batter into springform pan and bake until done (center will be slightly jiggly)- 1-1 1/2 hours.
• Turn oven off and leave door slightly open for 1 hour.
• Transfer to refrigerator and chill overnight.
• Remove sides of springform and cake on pan base.