Mom Keller's German Cheesecake

Name: Mom Keller's German Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1 cheesecake, 10 serving(s)
Ingredients: 1 cup flour; 1 teaspoon baking powder; 1/2 cup butter; 1/4 cup sugar; 1 (8 ounce) package Philadelphia Cream Cheese; 2 cups 2% fat cottage cheese; 1 cup sugar; 1/2 teaspoon salt; 1 cup sour cream; 3 eggs; 1 cup cereal cream or 1 cup whipping cream; 4 tablespoons cornstarch; 2 tablespoons lemon juice; 1/2 teaspoon lemon zest; 1/2 teaspoon vanilla

Submitted by oilpatchjo

"Mom Keller's cheesecake recipe is from Germany and is probably over 60 years old. This is a shortbread crust with 2% cottage cheese and 1 8oz package of cream cheese. A great reduced calorie cheesecake!"

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Ready In:: 2hrs
Ingredients:: 15
Yields:: 1 cheesecake
Serves:: 10

ingredients

crust
1 cup flour
1 teaspoon baking powder
¹⁄₂ cup butter
¹⁄₄ cup sugar
Filling
1 (8 ounce) package Philadelphia Cream Cheese
2 cups 2% fat cottage cheese
1 cup sugar
¹⁄₂ teaspoon salt
1 cup sour cream
3 eggs
1 cup cereal cream or 1 cup whipping cream
4 tablespoons cornstarch
2 tablespoons lemon juice
¹⁄₂ teaspoon lemon zest
¹⁄₂ teaspoon vanilla

directions

This recipe is for a 9", 10", or 12" springform pan. Use double crust recipe for 2 cheesecakes & add more butter if desired until crumbly, will stick together. Also, you can put 2 pieces of parchment paper crossover on the bottom of the spring form pan then put the pan together and close the clamp. Then add the shortbread crust on top of the parchment paper pack sides & bottom of pan. Then add filling.
Filling:
Using a food processor beat cheeses, sugar & eggs followed by rest of ingredients; beat until smooth.
Pour into prepared crust and bake until center rises like a hat.
Bake at 350°F for 1 hour and 15 minutes or until center is done. Then remove from oven.
Insert knife and check if runny if still runny continue to bake until knife comes out clean.
Allow to cool then refrigerate overnight.
Be sure to slide a knife around the sides of the crust to loosen before taking out of spring form pan the parchment paper will allow a smooth slide of the cake to a plate for serving.

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RECIPE SUBMITTED BY

oilpatchjo

Canada

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the  one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>

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