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Cheese Torte
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| Cheese Torte (Jeanette Lister, my sister's recipe) Crust: 25 graham cracker sections | |
| 2/3 to 3/4 c. | sugar, (depending on how sweet you like it) |
| 1 t. | cinnamon |
| 5 to 6 T. | melted butter |
| 1/4 c. | chopped walnuts, optional. |
| Place graham crackers in a plastic bag and roll with a rolling pin until crumbs are fine; mix in 2/3 to 3/4 c. sugar, cinnamon and melted butter. Set aside 3/4 cup of this mixture to sprinkle over the top. Spray a 9" spring form pan with PAM. Spread and press cracker mixture on bottom and sides of spring form pan. Filling: set oven at 325 degrees | |
| 1-1/2 lbs. | cottage cheese, (1% or non-fat will work) |
| 1 c. | sugar |
| 4 | eggs |
| 1 c. | half and half |
| pinch | salt |
| grated rind of 1 lemon juice from 1/2 of the lemon | |
| 1/4 c. | flour |
Beat eggs and sugar until light and well creamed; add salt, lemon rind, lemon juice and vanilla, mix well. Stir in cream until well mixed. Add cottage cheese and flour and mix well. Pour the mixture into a blender and blend until smooth. Pour into graham cracker lined pan; sprinkle remaining graham cracker mixture on top. Add chopped nuts, if desired.
Bake at 325 degrees for 1 hour; turn oven off and leave in oven an additional hour to cool down.
Let cool completely at room temperature before refrigerating. Serve with fresh berries.
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