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.

photo courtesy of good housekeeping magazine

Ingredients

Single Pastry Crust

Makes enough for one 9-inch single-crust pie

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1/2 cup (1 stick) cold unsalted butter, chopped into 1/2-inch pieces

• 3 to 4 tablespoons ice water

• 1 teaspoon cider vinegar

Double Pastry Crust

Makes enough for one 9-inch double-crust pie, or two 9-inch one-crust pies

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, chopped into 1/2-inch pieces

• 4 to 6 tablespoons ice water

• 2 teaspoons cider vinegar

Instructions

In an electric stand mixer (such as a Kitchen Aid) or food processor, combine the flour, sugar, and salt. Cut in the butter on low or with short pulses until the mixture resembles very coarse meal with some pieces the size of corn kernels still visible (be sure to leave some chunks to create the flakiness).  Sprinkle in the ice water and vinegar over the mixture, tossing or pulsing to moisten evenly, dribbling in more ice water if the dough is too dry.  Gather the shaggy dough into a ball with your hands and flatten into a disc. Divide into two portions. You can roll out immediately, or wrap dough in plastic wrap and refrigerate if rolling out the next day and bring back to cool room temperature to roll out, or freeze up to 3 months in a small plastic freezer bag.