Light and delicate at room temperature, this creamy cake becomes more solid as it is chilled. One package of strawberries makes plenty of sauce for all the servings.
Cakes & Pastries #15 Card #7
No-Crust Cheesecake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Ingredients
For Cheesecake
- 8 oz small-curd creamed cottage cheese
- 8 oz whipped cream cheese
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons cornstarch
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 cup sour cream
- 1/4 cup butter melted and cooled
For Strawberry Sauce
- 1 package strawberry gelatin
- 1 cup water very hot
- 1 10 oz package frozen sliced strawberries
- 1 cup cold water
- 1 tablespoon lemon juice
Instructions
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For cottage cheese through a sieve. With an electric mixer, beat together cottage cheese and cream cheese until fluffy. Add flour, cornstarch, sugar, and salt. Beat until well blended.
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Thoroughly beat in eggs one at a time. Stir in vanilla and lemon juice. Beat well. Fold in sour cream and butter.
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Stir mixture into deep, well-buttered dish 9-inch pie pan. Bake at 325 for 50 minutes. Turn off oven. Leave cake in oven for 1 hour. (Center will sink.)
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To make sauce, dissolve gelatin in hot water. Add strawberries, stirring until slices separate. Stir in cold water and lemon juice. Mix well. Chill 30 minutes or until thickened.
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Cool cake to room temperature. Spread strawberry sauce over top.
Recipe Notes
Makes 1 9-inch pie
This cake is also delicious without the sauce.
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