Classic cheesecake recipe

[mattl]

Heading out to a relatives boat for a coupe of days, like to take a meal or at least a dessert, this time I dug out a recipe I have not made in decades, and if you look at the ingredients you might guess why.  It is very good

 

1 Lb. Cottage Cheese

1 Lb. cream cheese

1/2 LB melted butter

1 Pint sour cream

4 eggs beaten

1/2 lemon squeezed, zested if you like

1 tsp. Vanilla

1 TBS Cornstarch

 1 1/2 c. sugar

Cream the Cottage Cheese and cream cheese and add the rest.  Bake at 350 for a hour, leave in oven for 2 more.

 

[appnut]

Matt, use any crust you want or does this actually not need a crust? 

 

[michaelman2]

Bob, you beat me to the ask... also a springform pan? This sounds really good!

 

[ea56]

Not to infringe upon Matt’s recipe, but I did recall a similar recipe for a cheesecake in copy of the San Francisco Examiner’s Prudence Penny Regional Cookbook from 1947. I haven’t made this recipe, but I wonder if this is the method meant for Matt’s recipe. The ingredient amounts are a little different, and it calls for cream, rather than sour cream and only cottage cheese, no cream cheese. This recipe used zwieback crumbs to line the 9” springform pan.

But, I can also imagine that Matt’s recipe could maybe form it’s own crust by leaving it in the oven for 2 hours after the 1 hr. baking time.

Here is a photo of the Prudence Penny recipe, its in the Wisconsin Dutch section of the cookbook.
Eddie[this post was last edited: 5/26/2018-18:10]

 

[DADoES]

 
The last cheesecake I made that didn't involve a crust dripped from bottom of the pan until it set-in enough to stop.

 

[norgeway]

Well

I would put it in a crust, I might try this

 

[mattl]

No crust.I had thought about it, but I was tired and opted not to.  Spring-form pan.   One issue I had and recall having, is that a portion of the butter leaked out of the pan.  I normally do a water bath, opted not to, but did wrap the pan in foil.  Took the foil off to find a puddle of butter.

 

  The cheese cake is ripening in the fridge for a couple of days, so we'll cut into it Sunday evening and top it with fresh sliced strawberries.  Got to say even scraping the bowl and tasting the mixture, it was delicious.

 

[mattl]

Got to say the cake was a big hit!  I make cheese cakes often and they are well received, but this time people were fighting over who go the last pieces.  The original recipe did not call for a crust and no one missed it.  I did leave the cake in the oven longer than the 2 hours and it did not cause any issues.  After the time was up it was late so I just went to bed.  When I got up for work in the AM the oven was still slightly warm, so at that point I just covered the cake and popped into the fridge for a day or so of ripening.

 

[kevin313]

Wow!! This is a cheesecake recipe I’ve never seen - will have to try it! Thanks!

 

[appnut]

Matt, I look forward to the time I can make this for a reason.  This is probably the most decadent cheesecake recipe I've ever seen.  I think it surpasses the amaretto chocolate cheesecake recipe I used to make 20+ years ago. 

 

[twintubdexter]

I get an "F" in baking

<span style="font-size: 18.6667px;">3 different homes, 4 different ovens, the latest one very pricey...and every attempt at making a cheesecake comes out looking like this. Now I just buy and lie.</span>

 

[vacerator]

True, some store bought

cheese cakes are as good as home made. Costco, Juniors, etc.
I think the secret is not too hot an oven, and a deep enough water bath. Other than the right ratio of eggs, cream cheese, and sugar.
Didn't the Golden Girls always buy theirs?
Also pizza. Rose asked Dorothy what she bought one time. "A bucket of chicken Rose".
I know what it is Dorothy, I meant what kind. Mushroom and sausage.
Did you really know it was a pizza rose? "No, but I thought I could cover."