Cheesecake Made Simple

One of the most opulent and complex of desserts made simple and not too fattening – seriously!
I got it from a book called The Joy of Cheesecake by Dana Bovbjerg & Jeremy Iggers.  As the authors say it is ‘fast, easy and almost foolproof’.

Ingredients for filling:

• 2 tbsps. butter, melted & cooled
• 12 oz. cream cheese
• 1 cup cottage cheese
• ¼ – ½ cup sugar
• 2 large eggs
• 1 tbsp. lemon juice
• 1½ tsp vanilla extract

Method:

1. Preheat oven to 350 degrees (F).
2. Put the steel blade in the food processor. Place all the ingredients in the bowl. Process until silky smooth.
3. Pour the mixture into the prepared crust and bake for 30 minutes. Cool the cake in the oven with the door left slightly open until it reaches room temperature. Chill.
4. Top with choice of fruit before serving.

Whenever I make this cheesecake there is never, but never, any left.

Crumb Crust

You can use any type that you want but here is a simple one. It can be chilled or baked.

Ingredients:

• 1½ cups graham cracker crumbs
• 6 tbsps. butter, melted
• ¼ cup sugar

Method:

1. If baking, preheat oven to 350 degrees (F).
2. In a mixing bowl, place all ingredients and mix well.
3. Press crumb mixture, on the bottom and partly up the sides, into a greased 9” baking or pie dish, evenly
4. Chill for 10-15 minutes in the freezer or bake in the oven for 10 minutes. Cool before filing.