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Name: Little Jewish Women from Astoria NY CheeseCake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound Cottage cheese (do not use low fat); 1 pound cream cheese (do not use low fat); 3 tablespoon Flour; 3 tablespoons Cornstarch; 1 1/4 cup sugar (reduced sugar from 1 1/2C because of limoncello); 1/4 pound butter melted; 4 Eggs; 2 tablespoons lemon juice, fresh; 1/4 cup limoncello; 1 tablespoon Vanilla extract; 1 pint Sour cream (do not use low fat)

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INGREDIENTS

1 pound Cottage cheese ; (do not use low fat)
1 pound cream cheese ; (do not use low fat)
3 tablespoon Flour
3 tablespoons Cornstarch
1 1/4 cup sugar ; (reduced sugar from 1 1/2C because of limoncello)
1/4 pound butter ; melted
4 Eggs
2 tablespoons lemon juice, fresh
1/4 cup limoncello
1 tablespoon Vanilla extract
1 pint Sour cream ; (do not use low fat)

INSTRUCTIONS

Preheat oven to 325 degrees.

Put cottage cheese through course sieve or colander, add cream cheese, flour and cornstarch.

Mix well.

Add remaining ingredients except sour cream and mix well.

Fold in the sour cream last.

Pour into a greased 9 inch springform pan.

Bake 1 hour at 325 degrees. Turn oven off. Rest in oven 2 hours before opening door.

Remove from oven and let come to room temperature.

Chill before serving. Cake can keep in refrigerator for a week or more.

Note: made a 6" cheesecake by dividing all ingredients on half.

to cook in steam oven.- tent with aluminum foil (cheesecake will stick to foil) shiny foil down.

cooked it in steam oven at 100 degree celsius for 45 minutes.

Bring all ingredients to room temperature.

Put cottage cheese in a sieve. then in food processor to smooth.

Do not overbeat.

Can cook in water bath:

wrap outside bottom with two layers of aluminum foil

Put in pan of hot water.

NOTES

Alert editor

Little Jewish Women from Astoria NY CheeseCake

1 pound Cottage cheese (do not use low fat)
1 pound cream cheese (do not use low fat)
3 tablespoon Flour
3 tablespoons Cornstarch
1 1/4 cup sugar (reduced sugar from 1 1/2C because of limoncello)
1/4 pound butter melted
4 Eggs
2 tablespoons lemon juice, fresh
1/4 cup limoncello
1 tablespoon Vanilla extract
1 pint Sour cream (do not use low fat)

Preheat oven to 325 degrees. 
Put cottage cheese through course sieve or colander, add cream cheese, flour and cornstarch.  
Mix well. 
Add remaining ingredients except sour cream and mix well. 
Fold in the sour cream last. 
Pour into a greased 9 inch springform pan. 
Bake 1 hour at 325 degrees.  Turn oven off. Rest in oven 2 hours before opening door.
Remove from oven and let come to room temperature. 
Chill before serving. Cake can keep in refrigerator for a week or more.

Note: made a 6" cheesecake by dividing all ingredients on half.
to cook in steam oven.-  tent  with aluminum foil (cheesecake will stick to foil) shiny foil down.
cooked it in steam oven at 100 degree celsius for 45 minutes.

Bring all ingredients to room temperature.
Put cottage cheese in a sieve. then in food processor to smooth.
Do not overbeat.
Can cook in water bath:
 wrap outside  bottom with two layers of aluminum foil
  Put in pan of hot water.

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CynthiaEdwards

Nutrition

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Serving Size: 1 Serving (2174g)
Recipe Makes: Servings

Calories: 3743
Calories from Fat: 2737 (73%)

Amt Per Serving		% DV

	Total Fat 304.1g	406 %
	Saturated Fat 178.7g	893 %
	Monounsaturated Fat 78.2g
	Polyunsanturated Fat 12g
Cholesterol 942.3mg		290 %
Sodium 74029.5mg		2553 %
Potassium 2292mg		60 %
Total Carbohydrate 116.6g		34 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 116.4g
Protein 108g		154 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3743

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