Description
Yummy bed and breakfast cheesecake created by merging three recipes from a bed and breakfast cookbook my mom owns.
Ingredients
- 3 tablespoons butter
- 1 cup graham cracker crumbs
- 1 tablespoon white sugar
- 4 eggs
- 1 cup white sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 (16 ounce) package cottage cheese
- 1 teaspoon vanilla extract
- 1 (16 ounce) container sour cream
- ½ cup white sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Melt butter in a 8×2-inch round springform pan in the preheated oven. Let cool 10 minutes.
- Combine graham cracker crumbs and sugar in a bowl; mix well. Pat mixture into the bottom of the springform pan with butter.
- Bake crust in the preheated oven until golden and set
- about 10 minutes. Remove from the oven and let cool.
- While crust is cooling
- beat eggs using an electric mixer in a bowl for 3 minutes. Add 1 cup sugar and beat for 2 minutes more. Mix in cream cheese and cottage cheese slowly
- adding one package of cream cheese at a time. Pour in 1 teaspoon vanilla extract; beat for 10 minutes. Pour filling into the cooled crust.
- Bake in the preheated oven until firmly set
- about 1 hour.
- While cake is baking
- mix together sour cream
- 1/2 cup sugar
- and 1/2 teaspoon vanilla extract for frosting. Set aside and allow to reach room temperature.
- Remove cheesecake from the oven. Spread frosting carefully onto the top of the warm cheesecake.
- Return cheesecake to the oven and bake until topping is golden and set
- 10 to 12 minutes more.
- Turn off the oven and allow cake to cool to near-room temperature in the oven
- as this is key in preventing cracks or dips in cake top
- about 30 minutes. Remove from the oven and chill in the refrigerator until ready to serve.
Prep Time: 25 mins
Cook Time: 1 hr 25 mins
Total Time: 2 hrs 30 mins
Servings: 14