Claire's Creamy Cheesecake

This traditional old fashioned recipe is from my mom Claire. It's different than most cheesecake recipes but so creamy, delicious and satisfying.

Course Dessert

Cuisine Dessert

Keyword cheesecake, creamy cheesecake, old fashioned cheesecake

Prep Time 10

Cook Time 1 10

Total Time 1 10

Servings slices

Calories 445kcal

Preheat oven to 325 degrees F and get out a 10 inch springform pan.
Melt butter on low heat in a small saucepan, set aside.
1/2 cup butter
Place cottage cheese and cream cheese in a mixer and mix for 1.5 minutes.
16 ounces cottage cheese, 16 ounces cream cheese
Add 1/2 cup sugar, eggs, vanilla and lemon juice and mix for 1.5 minutes.
1/2 cup sugar, 4 eggs, 1 teaspoon vanilla, 1 tablespoon lemon juice
Add flour, corn starch and 1 cup sugar and mix for 1.5 minutes.
1/4 cup flour, 1/4 cup corn starch, 1 cup sugar
Add sour cream and melted butter and mix for 1.5 minutes.
16 ounces sour cream, 1/2 cup butter
Pour into springform pan. And bake for 1 hour and 10 minutes.
As all ovens are different, check it after 1 hour. You will know that it is done when edges are slightly brown and it's okay if the middle is slightly jiggly.
Turn off oven and prop open the oven door and let the cheesecake rest in the oven for an hour.
Take out and place on wire rack for 1/2 hour.
Open springform pan and let it cool down to room temperature.
Spoon on some topping
Smile
Enjoy

Helpful tips

Don't want to eat the whole cheesecake? You're in luck because it freezes well.
To freeze cheesecake, take plastic wrap and wrap each piece individually and then put them in a gallon freezer bag.
When you're ready to eat it again, just grab a slice or two, defrost on the counter a few hours before serving and you are good to go.
You will notice that each time you turn the mixer on, you are timing the mix for 1.5 minutes. Make sure to scrape down the sides with a rubber spatula each time you timer is up and you turn the machine off.