Jewish-American Style Cheesecake

Name: Jewish-American Style Cheesecake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 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

⏱ 195 mins 🍽 1 cake 🏷 Dessert

This cherished cheesecake recipe, passed on from a friend, is a favourite for its light texture and perfectly balanced sweetness. It combines cream cheese, cottage cheese and sour cream with lemon and vanilla for a classic flavour. The method involves careful mixing and a slow bake followed by a long cooling period to achieve its signature creamy consistency. Perfect for any special occasion.

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

Method

Using an electric mixer, combine the cream cheese and cottage cheese, beating them together at high speed.
Slowly add the sugar while beating, then incorporate the beaten eggs.
Reduce the mixer speed to low and mix in the cornstarch, flour, lemon juice, grated lemon rind and vanilla extract.
Beat the melted butter and sour cream into the cheese mixture until fully combined.
Transfer the batter into a greased 9" springform pan.
Heat your oven to 325 degrees.
Place the pan in the oven and bake for 1 hour and 10 minutes, or until the edges are set.
Switch off the oven and leave the cheesecake inside with the door closed for two hours.
Take the pan out of the oven and allow the cake to cool completely for at least two more hours.
Chill the cheesecake in the refrigerator for 3 hours before serving.

Nutrition (per serving)

Sodium4359100 mg

Recipe details

CategoryDessert

Authorslobo80