Up until the early 1900s, cheesecakes were made with cottage cheese, which made a cakey cheesecake with its own unique texture. To get the height of a traditional New York-style cheesecake, bake this in a springforn pan with high (3-inch) sides. If you’re not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven with the heat turned off for two hours. There is no crust on this cake.
Makes one 9-inch cheesecake
Ingredients
- 1 tablespoon soft butter, for greasing pan
- 1 pound small curd cottage cheese
- 2 (8-ounce) packages cream cheese
- 1 1/2 cups sugar
- 4 eggs
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups (1 pint) sour cream
Instructions
Generously butter the bottom and sides of a 3-inch deep 9-inch springform pan. Wrap the outside with aluminum foil, cover the bottom and extending up the sides to prevent leaks or place on a foil lined baking sheet. Set aside.
Preheat the oven to 325º with the oven rack set to the middle level.
Place the cottage cheese and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add the sugar and beat 1 minute. Add the eggs, one at a time; beat until combined. Sprinkle in the cornstarch and flour; beat until smooth. Add the melted butter, lemon juice, zest, and vanilla to cream cheese mixture; beat well. Add sour cream, stirring until well blended. Pour mixture into prepared pan. I place the pan on a baking sheet.
Bake for 1 hour and 10 minutes or until almost set and the sides are light golden brown. Turn the oven heat off. Cool cheesecake in the closed, turned off oven 2 hours. If you have an electric oven, crack the oven door. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a rack, another 2 hours. Cover with plastic wrap and chill in the refrigerator until cold and set, at least 4 hours. Best left to chill overnight.
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