| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Cottage cheese, creamed |
| 1 |
lb |
Cream cheese, softened |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Vanilla extract |
| 3 |
tb |
All-purpose flour |
| 3 |
tb |
Cornstarch |
| 1/4 |
c |
Butter, melted |
| 1 |
pt |
Sour cream |
INSTRUCTIONS
Cream cottage cheese and cream cheese. Gradually add sugar, beating well.
Add eggs one at a time, beating well between each. Stir in lemon juice and
vanilla. Sift over all flour and cornstarch, blend in. Add melted butter
and mix until smooth. Blend in sour cream. Pour into greased spring form
pan. Bake at 325 degrees for one hour. Turn off oven and let cake remain 2
more hours. Chill.
Serving Ideas : Serve cold.
Recipe by: Elizabeth Powell
Posted to EAT-L Digest 25 Jan 97 by Donna Partigianoni
<donna@LEESVILLE.COM> on Jan 26, 1997.
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