Recipe by Oxmoor House January 1984


Recipe Summary test

16 to 20 servings


Ingredient Checklist


Instructions Checklist
  • Combine toast crumbs, 1 cup sugar, cinnamon, and butter; mix well. Firmly press mixture into bottom and sides of a 9- inch Spring-form pan; set aside.

  • Place half of cottage cheese in container of an electric blender; blend until smooth, turning blender off every 15 seconds to scrape sides with a rubber spatula. Repeat procedure with remaining cottage cheese.

  • Combine cottage cheese and cream cheese in a large mixing bowl; beat at medium speed of electric mixer until light and fluffy. Add remaining ingredients, beating until fluffy.

  • Pour mixture into prepared crust. Bake at 325° for 1 hour. Turn oven off. Leaving oven door closed, allow cheesecake to remain in oven 1 hour. Remove from oven, and let cool to room temperature. Loosely cover, and refrigerate overnight. Remove sides of Springform pan before serving.

  • Alternate Method: To prepare cheesecake using a food processor, position knife blade in food processor bowl; add cottage cheese. Process 3 to 5 seconds. Stop processor, and scrape sides of bowl with a rubber spatula. Process 3 to 5 additional seconds or until cottage cheese is smooth and creamy. Add cream cheese; repeat processing procedure until mixture is smooth and creamy.


Oxmoor House Homestyle Recipes