This recipe is not for people who like to do things quickly. It takes time and patience. When it came to cooking and sewing, Sue had a lot of patience and she was superb at both. This is one of her signature recipes.
CHEESECAKE SUE PICCOLO
graham cracker crumbs
1 pound small curd cottage cheese
2 8oz. packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
1/4 cup cornstarch
2 T. lemon juice
1t. vanilla
1/2 cup melted butter
1 pint sour cream
Spread bottom and sides of a 9-inch spring form pan with butter and dust with graham cracker crumbs. Force cottage cheese through a fine mesh sieve into a large mixing bowl. Add cream cheese and beat on high until creamy.
Beating at high, gradually blend in sugar, then eggs. reduce the speed to low:
add cornstarch, lemon juice and vanilla and beat until blended.Add melted butter and sour cream. Blend on low.
Pour into prepared pan. Bake at 325 degrees until firm around the edges. (about one hour and ten minutes)
Turn off the oven and let the cake stand in oven with the door closed for two hours. Remove from oven and cool completely on wire rack. Chill.
Remove sides of pan before serving.
12 servings