Ingredients
12
12 servings
- •1.5 cups white sugar
- •2 tablespoons cornstarch
- •3 tablespoons all-purpose flour
- •2 (8 ounce) packages cream cheese, softened
- •1 pound small curd cottage cheese
- •0.5 cup butter, softened
- •4 medium eggs
- •1.5 tablespoons lemon juice
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9-inch springform pan.
- Mix together sugar, cornstarch, and flour; set aside.
- Combine cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in softened butter. Gradually add sugar mixture, beating until combined.
- Add eggs one at a time, blending well and scraping down the bowl after each addition. Stir in lemon juice and vanilla and mix just until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven for 1 hour and 10 minutes.
- Turn off the oven; let 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.
Nutritional Facts
Per 12 servings
- Calories: 371
- Carbohydrate: 30g
- Fat: 24g
- Fiber: 0g
- Protein: 10g
- Sugar: 25g
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