Sheila Pratt Rothenberg's Famous Cheesecake Recipe

This was inherited from my father-in-law,Sam, and it continues to be the best cheesecake I have ever tasted. It has almost a pound of cottage cheese in it!

Directions:

Mix:

1. one cup of Graham Cracker crumbs
2. 1/4 cup of melted margarine or butter
3. pinch of salt

4. Hand mix the above ingredients and cover the bottom of a Springform pan.
5. Put into the fridge for 20 minutes

In blender or food processor:

1. 8 oz of cream cheese (125 g) in chunks
2. 12 oz of cottage cheese
3. small can of condensed milk
4. 1 1/2 tsp of vanilla
5. Liquefy in the blender/food processor
Mix:

1. 3/4 c. of sugar
2. pinch of salt
3. 2 TBSP of flour
4. Mix, then liquefy in blender
5. Add and liquefy 1 1/4 tsp of fresh lemon rind. You can use more lemon rind.

Separate 4 eggs, white from yolks, into two different bowls.
Put the yolks into the blender and liquefy.

Beat the whites, with a hand beater, into a stiff, not dry consistency, till you can make soft, little peaks.

Pour batter, from the blender, into a large bowl.
Work the whites into the batter by folding in and smoothing.

Pour entire batter into the Springform pan, from fridge, and bake at 350 degrees until the center is dry with a toothpick.

Sheila Cave's Golden Puff Batter

Golden Puff Batter (for deep frying)

1 cup flour
1 tbsp white sugar
1 1/2 tsp. baking powder
1/2 tsp. seasoned salt (Lawrey's or equiv)
1/2 tsp. chili powder
2 eggs (beaten)
1/3 cup milk
1 tbsp. vegetable oil or melted butter

Stir all together in a mixing bowl and dip your veges or fish into the batter and deep fry until it turns from a light yellow color to a nice golden brown. Works best with cauliflower, broccoli, yellow onions for onion rings, mushrooms, and fresh unfrozen fish for a nice golden batter on the filet. Make a separate cheese dip for the deep fried veges (melted Velveeta, or American Cheese for example) and/or tartar sauce for the fish (mayo and relish)

Deep fried veggies