Cheesecake Recipe

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peggy anderson


I've been making this cheesecake for 33 years. It is so special with rich and wonderful dense flavors. It also stays fresh wrapped up in the refrigerator for several weeks. An awesome dessert for large gatherings or families as a little slice goes a long ways towards everyone's craving for a good cheesecake.

★★★★★ 1 vote
A large crowd
20 Min
1 Hr 10 Min


2--8 oz
packages cream cheese, softened
1 lb
creamed cottage cheese
1 1/2 c
eggs--slightly beaten
3 Tbsp
3 Tbsp
all purpose flour
1 1/2 Tbsp
lemon juice
1 tsp
grated lemon rind
1 tsp
vanilla extract
1/2 c
1 pt
sour cream


1Preheat oven to 325 degrees. Grease a nine-inch spring-form pan.
2In the large bowl of an electric mixer, beat the cream cheese with cottage cheese at high speed, until they are well combined. Gradually beat in the sugar and then the eggs,. At low speed, beat in the cornstarch, flour, lemon juice and rind, and vanilla. Add the melted butter and sour cream. Beat just until it is smooth.
3Pour into the greased pan. Bake one hour and 10 minutes, or until firm around the edges. Turn off the oven. Let the pan stand in the oven for two hours. Then remove and let it cool completely. This takes at least two hours. Refrigerate the cake for three hours, or until it is well chilled. To remove the cake from the pan, run a spatula around the sides of the cheesecake and then release the clasp of the spring-form pan. Leave the bottom of the pan in place and put it right on a serving plate.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American