- For the Crust:
- 1 cup graham cracker crumbs
- 1 cup sugar
- 5 tablespoons unsalted butter, melted
- For the Filling:
- 2/3 cup Daisy Brand 4 percent Cottage Cheese
- 3 tablespoons Daisy Brand Sour Cream
- 2 large egg yolks
- 3 large whole eggs
- 18 ounces cream cheese (from 3 packages)
- 1 pinch salt
- 2 1/4 teaspoons vanilla extract
Preheat oven to 300 degrees F. Grease a 10-inch springform pan with butter, shortening or cooking spray.
FOR THE CRUST: Blend the graham crackers and 1/2 tablespoon sugar by crumbling in a resealable plastic bag until finely crushed. Add the melted butter to the graham crackers. Press the mixture into the bottom of the springform pan.
FOR THE FILLING: Remove the cream cheese, cottage cheese, sour cream and eggs from the refrigerator 1 hour before mixing to allow to warm to room temperature. Place the cottage cheese in a blender on the lowest speed just until smooth (try not to over-blend). Soften two 8-ounce packages plus 1/4 cup of cream cheese with a mixer on medium-low speed for 30 seconds, taking care not to incorporate too much air. Add 3/4 cup plus 3 tablespoons sugar and a pinch of salt and mix for 30 seconds. Gradually add the egg yolks, then whole eggs one at a time to the cream cheese mixture, scraping down the sides of the bowl 3 times during addition to prevent lumps. Stir in the cottage cheese, sour cream and vanilla extract. Pour the filling over the prepared crust.
Bake for approximately 50 minutes or until the center remains slightly loose, but the sides have fully set up. Cool to room temperature, then cover and place in the refrigerator to cool completely before removing from the pan.
Recipe reprinted by permission of Daisy&reg;. All rights reserved.
nutrition information per serving
355 calories; 24g total fat; 151mg cholesterol; 259mg sodium; 24g carbohydrates; 0g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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