CHEESECAKE

Crust

11/3 c. flour

1/3 c. sugar

½ tsp. vanilla

1 egg yolk

1 stick unsalted butter

Sift flour into bowl. Make well in center; pour in sugar and add egg yolk and vanilla. With a fork, stir sugar, vanilla, yolk, and a little flour to make a soft paste. Cover with cold butter cut into small pieces and quickly knead all ingredients into a smooth dough. Should dough be too soft, add a little more flour. Divide dough in half. Pat one half into bottom, remaining half onto the sides of a 10" springform pan.

Filling

3 lbs. cottage cheese

1½ c. sour cream

4 eggs and one egg yolk

1½ c. sugar

½ c. cornstarch

2 tsp. vanilla

Grated peel of one lemon or 1 tsp. lemon extract

Line a colander with paper towels. Drain cottage cheese in colander overnight. Do the same with the sour cream. Press cheese through strainer and stir in sour cream. Beat eggs and egg yolk until light and frothy; gradually add sugar and beat until thick. Stir in cornstarch, vanilla, lemon peel or extract. Add cottage cheese/sour cream mixture and mix until thoroughly combined. Pour into prepared crust and bake in 350°F oven for about 1 hour and 15 minutes or until top is a nice golden brown. Let stand in open oven for ½ hour (turn oven off). Cool completely on cake rack. Remove sides of pan.

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