Jewish-American Cheesecake Recipe

Name: Jewish-American Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 oz.) pkg. cream cheese; 1 lb. creamed cottage cheese; 1 1/2 c. sugar; 4 eggs, slightly beaten; 3 Tbsp. cornstarch; 3 Tbsp. flour; 1 1/2 Tbsp. lemon juice; 1 tsp. grated lemon rind; 1 tsp. vanilla; 1/2 c. butter, melted; 1 pt. sour cream

Servings: persons

2 (8 oz.) pkg. cream cheese
1 lb. creamed cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 Tbsp. cornstarch
3 Tbsp. flour
1 1/2 Tbsp. lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

1
Preheat oven to 325u00b0.
2
Grease a 9-inch spring-form pan. Beat cream cheese with
3
cottage
4
cheese
5
at
6
high speed, until they are well combined.
7
Gradually
8
beat
9
in sugar, then eggs. At low speed beat
10
in cornstarch, flour, lemon juice, rind and vanilla.
11
Add the melted
12
butter
13
and
14
sour
15
cream.
16
Beat just until it is smooth.
17
Pour
18
into
19
greased pan.
20
Bake 1 hour and 10 minutes or until firm around edges.
21
Turn off oven; let pan sit in oven for 2 hours,
22
out
23
of oven another 2 hours.
24
Chill in refrigerator 3 hours
25
or
26
until well chilled.
27
Pour desired topping
28
over cheesecake.
29
This
30
cheesecake
31
is
32
sold
33
in
34
New York's finest restaurants.

1471

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (8 oz.) pkg. cream cheese, 1 lb. creamed cottage cheese, 1 1/2 c. sugar, 4 eggs, slightly beaten, and more.

Yes, Jewish-American Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jewish-American Cheesecake

How did you like this recipe?

Frequently Asked Questions