German Cheesecake Recipe

• 1½ cups White Sugar
• 2 tbsp Cornstarch
• 3 tbsp All-purpose Flour
• 2 (8 ounce) packages Cream Cheese (softened)
• 1 pound small-curd Cottage Cheese
• ½ cup Butter (softened)
• 4 medium Eggs
• 1½ tbsp Lemon Juice
• 1 tsp Vanilla Extract

• Preheat oven to 350°F (175°C).
• Take a 9-inch spring form pan and grease the bottom and halfway up the sides.
• Combine together white sugar, cornstarch and flour and mix well.
• Mix cream cheese and curd cottage cheese. Beat the mixture with an electric mixer on high speed, till the mixture is smooth and fluffy.
• Add in the softened butter and beat.
• Add the sugar mixture and beat until all the ingredients are combined well.
• Add in the eggs, one at a time, blending well.
• Be sure to scrape the bowl from the bottom, after adding each egg, to prevent the mixture from sticking to the base.
• Pour in the lemon juice and vanilla extract. Mix well, until smooth.
• Pour the prepared batter into the pan and bake for 1 hour and 10 minutes.
• Turn off the oven and leave the cheesecake in the oven with the door closed, for 2 hours.
• Remove and cool on a wire rack.
• Refrigerate and chill the cake for 4 hours or overnight, before serving.
• Serve with sliced strawberries or raspberry sauce.