RS CHEESECAKE

A moist cheesecake with a wonderful crust

Ingredients

Crust

• 2 cups rolled oats (oatmeal, but do not use instant oatmeal or steel-cut oats).
• 2/3 cup brown sugar
• 1/2 cup unsalted butter (at room temperature)

Filling

• 11 oz cream cheese (at room temperature)
• 3/4 cup small-curd cottage cheese
• 3 eggs
• 1 tsp vanilla extract

Procedure

1. Preheat oven to
2. Mix crust ingredients with your hands until well blended. Put the mixture in a 9-inch springform pan, and form a crust, pushing it about 1 1/2 inches up the sides of the pan.
3. Bake the crust about 10 minutes at and let it cool.
4. Beat (or mix) the filling ingredients, at very high speed, for seven minutes. The mixture must be very smooth.
5. Put the filling in the baked crust. You may want to re-form the crust slightly first.
6. Bake for 35-40 minutes at The cheesecake is done when the filling is firm, but not dark (burned) on top. Let it cool, then chill it.

Rating

Contributor

 
Alan M. Marcum 
Sun Microsystems, Mountain View, California 
sun!nescorna!marcum 
 

Original header

Path: decwrl!recipes
From: marcum@sun.com (Alan M. Marcum)
Newsgroups: mod.recipes
Subject: RECIPE: Crusty cheesecake
Message-ID: <5167@decwrl.DEC.COM>
Date: 5 Sep 86 18:07:47 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Sun Microsystems, Mountain View, California
Lines: 63
Approved: reid@decwrl.UUCP


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