| RECIPE METHOD
Preheat oven to 400 degrees F.
FOR THE CRUST:
To prepare crust, lightly spoon 2/3 cup flour into a dry measuring
cup; level with a knife. Place
2/3 cup flour and 3 tablespoons sugar in a food processor; pulse
2 times or until combined. Add butter; pulse 6 times or until mixture
resembles coarse meal. With processor on, slowly pour ice water
through food chute, processing just until blended (do not allow
dough to form a ball).
Firmly press mixture into bottom of a 9 x 3-inch springform pan
coated with cooking spray. Bake at 400 degrees F for 10 minutes
or until lightly browned; cool on a wire rack.
Reduce oven temperature to 325 degrees F.
FOR THE FILLING:
Strain the cottage cheese through a cheesecloth-lined sieve for
10 minutes; discard liquid. Place cottage cheese in food processor;
process until smooth.
Place 2 cups sugar and cream cheese in a large bowl; beat with
a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour
into a dry measuring cup; level with a knife. Add 1/4 cup flour,
sour cream, and remaining ingredients to cream cheese mixture; beat
well. Add cottage cheese, stirring until well blended. Pour mixture
into prepared crust.
Bake at 325 degrees F for 1 hour and 30 minutes or until almost
set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove
cheesecake from oven; run a knife around outside edge. Cool to room
temperature. Cover and chill at least 8 hours.
You can also make the cheesecake in a
10 x 2 1/2-inch springform pan. Bake at
300 degrees F for 1 hour and 30 minutes or until almost set. Turn
oven off. Cool cheesecake in closed oven 30 minutes.
Recipe reprinted by permission of Cooking Light magazine. All rights