Farm to Fork, Recipes
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Cheesecake

Crust:

  • Graham Crackers
  • Butter
  • Brown Sugar
  • Cinnamon

Make graham cracker crumb crust with graham cracker crumbs, melted butter, brown sugar, and a dash of cinnamon. Pat into bottom of greased springform pan and bake at 350° for about five minutes. Remove from oven and let cool while making filling.

Filling:

  • 2 eggs
  • 2/3 cup sugar
  • 3 tsp. vanilla
  • 2 tablespoons cornstarch
  • 1/8 tsp. salt
  • 1 lb. (2 cups) cottage cheese OR ricotta cheese
  • 8 oz. cream cheese
  • 1 cup sour cream

Put eggs, sugar , vanilla, cornstarch, and salt in blender and spin for a few seconds.

Add cottage/ricotta cheese and blend until smooth.

Add sour cream and spin until blended. Finally, add cream cheese and blend until all ingredients are combined and completely smooth.

Pour filling into spring form pan. Bake at 325° for about one hour. Cheesecake will puff up around edges to near the center and may slightly brown. Do not overcook!

Cheese Cake Topping

  • 1 cup sour cream
  • 1 tsp. vanilla
  • 2 tbsp. sugar

Remove from oven and cover with sour cream topping. Return to oven for 5 minutes, and then allow to sit at room temperature for one hour. Chill for several hours or overnight before removing spring form.

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