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Erroll Flynn Cheesecake




Source of Recipe


Internet


List of Ingredients




2 graham crackers; crush into powder
1 lb Cottage Cheese small curd; cream it by passing it through a sieve
2 8 ounce packages cream cheese; softened
1 1/2 cups Sugar
4 eggs large; slightly beaten
1/3 cup corn starch
1 tablespoon lemon juice; fresh squeezed
1 teaspoon vanilla
1/2 cup margarine; melted
1 pint sour cream
Take the two full size graham crackers and crush them into a powder, dust a 9 inch spring form pan. (coat the sides of the pan with a bit of butter to get it to hang onto it)

Drain and then sieve the cottage cheese, the drier the better, into a large mixing bowl. Add the cream cheese. Beat with a mixer at high until completely mixed together and creamy then add the sugar and eggs. Reduce speed to low and add corn starch and vanilla, beat until blended then add the margarine and sour cream blend together at low speed. Pour into the spring pan.

Bake in a 325 degree oven for 1 hour and 10 minutes or until edges are firm. Do not open the oven for the first 55 minutes or so. When firm at edges turn off oven keeping the door closed let it sit for more 2 hours. Remove from oven and let cool on a wire rack. Remove spring form side and chill.

Serves about 12 people

You also can freeze the cheese cake and/or top with your favorite fruit when ready to serve - cherries or strawberries are our choice - whip cream on top works as well. Some friends have put shredded coconut on top just before putting it in the oven.


Recipe