Thank you for posting this, Felice. It can be converted to low-carb by
just using Splenda instead of sugar. This recipe looks better than any
other that I've ever seen.

Carol


On Fri, 17 Dec 2004 16:55:20 GMT, "Felice Friese" >
wrote:

>Here's one that's all cheesecake and no crust, a true coronary on a plate:
>
>BERYL'S CHEESECAKE
>
>16 ounces cream cheese, softened
>16 ounces creamed cottage cheese
>1-1/2 cups sugar
>4 eggs, slightly beaten
>3 tablespoons flour
>3 tablespoons cornstarch
>1-1/2 tablespoons fresh lemon juice
>1 teaspoon grated lemon rind
>1 teaspoon vanilla extract
>1/2 cup melted butter
>16 ounces sour cream
>butter for greasing pan
>
>Preheat oven to 325. Butter a 9-inch springform pan. At high speed in an
>electric mixer, beat cream cheese and cottage cheese together. At high
>speed, beat in sugar and then eggs. At low speed, beat in flour, cornstarch,
>lemon juice, lemon rind and vanilla. At medium speed, beat in butter and
>sour cream. Pour batter into springform pan. Put 1 cup water in a cake pan
>in bottom of oven. Bake 70 minutes without opening oven door. Turn off oven
>and let cheesecake stand in oven 2 hours. Remove from oven and let stand at
>room temperature 2 hours. Refrigerate at least 3 hours or until chilled.
>
>You may think YOUR cheesecake is the best, but it isn't. THIS is!
>
>Felice
>