mrs.ruffus posted 1/11/98
Old Fashioned Cheesecake
Crust:
1 1/4 cups
Graham cracker crumbs
1/4 tsp
Cinnamon, optional
3 tbsp
Soft margarine or unsalted butter, melted
Filling:
1 1/2 lb
Low-fat pressed cottage cheese
1 cup
Granulated sugar
3 Eggs
1 tsp Vanilla
1/2 cup Soft yogourt cheese or thick yogourt
2 tbsp All-purpose flour
Topping:
1 cup Soft yogourt cheese or thick yogourt
2 tbsp Granulated sugar
1 tsp Vanilla
20 Strawberries, halved
2 cups frozen bulk fruit
1. Combine Graham cracker crumbs with cinnamon and melted margarine or butter. Press into bottom of a 12X8
inch /3L baking dish.
2. For filling, if cottage cheese seems at all watery, drain it in strainer set over bowl for 1 hour. Discard any liquid.
3. Beat cottage cheese with 1 cup / 250 ml sugar. Whisk in eggs one at a time, beating well after each addition. Whisk in 1 tsp / 5 ml vanilla, 1/2 cup / 125 ml yogourt cheese and flour. Pour over crust.
4. Bake in preheated 350°F / 180°C oven for 45 to 50 minutes, or until just set when gently shaken.
5. For topping, combine 1 cup / 250 ml yogourt cheese with 2 tbsp / 25 ml sugar and 1 tsp / 5 ml vanilla. Spread
over hot cheesecake. Bake for 5 minutes longer. Chill thoroughly.
6. To slice, trim edges. Cut cake into squares and serve with strawberries.
Lemon Cheesecake: Add 1 tbsp / 15 ml grated lemon peel to filling.
Ginger Cheesecake: Use gingersnap crumbs instead of Graham cracker crumbs. Add 1/2 cup /125 ml chopped
candied ginger to filling.
Banana Cheesecake: Add 1 ripe puréed banana to filling instead ofg yogourt cheese.