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 Lemon Cheesecake Bars

1 package cake mix, lemon
1/3 cup butter, softened
1 egg

8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
2 eggs

Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.
Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.
Spread over cake mixture. Bake at 350°F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm. Garnish with choice of fresh fruits or berries.
Serving Size: 12.