| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cheesecakes |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Matzo meal |
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Butter, melted |
| 4 |
|
Eggs |
| 1 1/2 |
tb |
Lemon juice |
| 1/8 |
ts |
Salt |
| 1 |
c |
Light cream |
| 1 1/2 |
lb |
Cottage cheese |
| 2 |
tb |
Potato starch |
| 2 |
ts |
Lemon rind, grated |
INSTRUCTIONS
Combine first 4 ings. for crust. Set aside 3/4 cup, and press the rest on
the bottom and sides of a 9" spring form pan. Beat eggs t ill light, beat
in sugar. Add the rest, except lemon rind, and beat till blended. Sieve.
(Or do the whole thing in a blender or fo od processor.) Add rind. Pour
over crust. Sprinkle with reserved crumbs. Bake 1 hour at 350F. Turn off
heat and open door slight ly. Let cool in oven at least 1 hour. Chill and
remove sides of pan.
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20.1.
Posted to MC-Recipe Digest V1 #572 by Nancy Berry <nlberry@prodigy.net> on
Apr 16, 1997
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