Ingredients for Oh I Love This Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1 3/4 cups sugar
- 1 lb (2 cups) small curd cottage cheese
- 1 (8 ounce) package cream cheese, softened
- 4 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 1 cup sour cream
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How to Make Oh I Love This Cheesecake
- Preheat oven to 350°F (175°C).
- In a food processor, crush graham crackers into fine crumbs. Add melted butter and sugar, then pulse until evenly combined.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Pour the batter over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
- Bake for 210 minutes in the preheated oven. Avoid opening the oven door during baking.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This allows for slow cooling.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 3 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
153g
Fat
149g
Carbs
18g
