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1
In a large mixing bowl, combine cream cheese and cottage cheese.
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2
Using electric mixer, beat at low speed for 5 minutes or until smooth.
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3
and creamy.
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4
Beat in eggs, one at a time, until incorporated.
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5
Add sugar, sour cream and flour.
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6
Continue to beat for 3 minutes at low speed.
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7
Add Vanilla and lemon and beat 1 minute more.
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8
Generously butter an 8 1/2-inch Springform Pan.
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9
Coat bottom and sides with breadcrumbs; shake out excess.
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10
Pour in cheese mixture. Place in oven pre-heated to 275 degree F.
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11
After 1 1/2 hours of baking, cake will start to rise almost to top of pan.
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12
Remove cake from oven and let stand for 10 minutes.
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13
If there is a ridge around edge of cake, using your fingertips, gently press down to even the top.
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14
Return the cake to the oven and bake for 1 1/4 to 1 1/2 hours more or until the cake is set in the center.
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15
Touch center gently with the tips of fingers, it should feel dry to the touch.
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16
WARNING: Do not overbake.
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17
Remove the cheesecake from the oven and place on rack to cool.
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18
Refrigerate for at least 1 day before serving.
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19
Garnish:
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20
Wash berries well and let dry on clean dry towel.
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21
Remove stem ends. Arrange an even layer of whole berries on top of cake.
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22
Place jelly in glass bowl with 1 teaspoon of water.
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23
Microwave on high for 1 minute or until melted and boiling.
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24
Brush berries with Jelly mixture.
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25
Refrigerate.
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26
Serve:
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27
Take cake out of fridge 30 minutes before serving.
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28
Dip a large knife into hot water each time you cut a slice of cake.
