18 graham crackers (squares
1/4 lb. oleomargarine
2 lb. dry cottage cheese
3/4 lb. Philadelphia cream
cheese (12 oz.)
1 1/4 tsp. vanilla
1 1/2 c. sugar
Use large flat cake pan, rectangular. Make crust of
graham crackers and oleo. Pat into pan on bottom and sides.
Mix dry cottage cheese by forcing it through colander or
grating it with ricer. Have all ingredients out beforehand and
ready at room temperature. Mix dry cottage cheese with other
ingredients in Mixmaster. Mixture should have consistency of
heavy sour cream. (You do not have to squeeze cream cheese
through colander.) Bake for 25 minutes in 325 degrees oven.
1 pt. sour cream
5 tsp. sugar
1 1/2 tsp. vanilla
Mix sugar and vanilla into sour cream thoroughly.
Spread evenly on top of cheesecake. (Be sure topping covers
cheesecake all over.) Return cheesecake with topping on it to
the oven and bake for about 6 minutes at 400 degrees. Cheesecake must
be in the refrigerator for at least 4 or 5 hours before serv-
ing. Cut approximately 1 1/2 x 1 1/2-inches.
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