This cake has a dense texture and rich cream cheese flavor. For a denser, creamier texture, cool the cake in the oven one hour with the oven door ajar instead of closed. Make a day ahead since the cooled cake needs to chill overnight.
This is definitely NOT a NY cheesecake! If you're going to have cheesecake, why try to lighten it up? You don't eat it every day! The key to mixing it in a food processor is to have the cream cheese at room temp and add a half a block at a time, wait till it's totally smooth. We never use cottage cheese and this has too much sugar.I would mix the sugar and flour together at the beginning, but I always use corn starch. I have the original Junior's cheesecake recipe and this is nothing like it.
Read MoreVandercooks-- flour IS mentioned in Step 3: "Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth." Try it again! Loved this recipe, and it's sooo pretty, too.
Read MoreThis cheesecake was very dense, almost too dense for my liking. The graham cracker crust was very good, but in terms of a lemon cheesecake, the Lemon Swirl Cheesecake (May 2000) beats this by far.
Read MoreTypo alert! Flour is mentioned, but never gets added. We put it in with the cottage cheese. The huge amount of cheese was too much for our food processor. We had to move the mixture to our biggest bowl and finish it with a hand mixer. The end result was OK. The top and sides were kind of rubbery. The New York Cheesecake from 2002 is a better bet.
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