Ingredients
1/2 cup graham cracker crumbs2 cups 4% cottage cheese2 packages (8 ounces each) cream cheese, softened1 cup sugar1 tablespoon lemon juice1 teaspoon vanilla extract1/4 cup all-purpose flour2 cups sour cream4 large eggs, room temperature, lightly beaten
Preparation
Sprinkle the crumbs over the bottom and up the sides of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese; set aside.
In a bowl, beat cream cheese and sugar. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. Add eggs; beat on low speed just until blended.
Pour into pan. Bake at 325° for 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Slice with a wet knife.
