Dairy Style Cheesecake
A very plain and simple, unadorned cheesecake for those with purist tastes. Just the thing with coffee or tea with lemon.
Makes one 10-inch cake. Serves 10-12
l lb. cream cheese, room temp.
l lb. Dry cottage cheese, room temp.
2 tablespoons flour
1 1/4 cups sugar
6 large eggs, room temp. slightly beaten
l teaspoon vanilla
2 tablespoons lemon juice
zest of one lemon, grated fine
Preheat oven to 425 F.
Lightly butter bottom and sides of a 10 inch springform pan. In an electric mixer, blend and cream the two cheeses together until well-combined. Stir in flour and sugar. Add eggs, a little at a time, blending well after each addition. Stir in remaining ingredients, scraping down bowl often.
Pour into prepared pan and bake l5 minutes. Reduce heat to 250′ and bake until set and slightly golden brown another 45-50 minutes. Remove to refrigerator immediately and chill overnight. Serve in wedges, offering crushed pineapple or other fruit sauce on side if desired.