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

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
>

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
>