no cracks cheese cakehttp://i3.photobucket.com/albums/y58...esecakecut.jpg
If you prefer you can use a crumb crust. I do the pastry one. I also slice it when completely cold ,then slide 2 small pieces of food grade thin plastic between each slice and freeze the whole thing, removing only what I want when I want it, It does make 12 good serving slices.
1/ My corrections to recipe were added after 3 attempts to get it right
It is worth making
Mrs Marx Cheesecake.
Preheat to 275º
1 1/2 lb cottage cheese
1 1/8 cup sugar
1/2 pint sour cream
1 teaspoon vanilla
1/2 teaspoon salt
3 tablespoons flour or cornstarch
Beat eggs until fluffy add sugar and then the cheese, mixing in well after each addition. Add flour or cornstarch, vanilla and salt.blending well, finally add sour cream.
2/ I completely mix by hand, or else it gets to light with too much air in cheese mixture and it puffs up like a soufflé, and then it will scorch on the top.
Completely line 9 inch spring form pan with pastry,
pour in batter. Dot with butter and a light sprinkle of cinnamon . Bake 1 hour 45 mins, DO NOT OPEN DOOR DURING BAKING OF FOR AT LEAST 2 HOURS AFTER BAKING. Let stand in oven another 4 hours till quite cool. remove from oven to completely cool. chill overnight, remove pan.
3/ Now the recipe says preheat oven 375º. Don't . 275 º is just fine.
The recipe calls for 1 1/2 lb cottage cheese,
I use 1 lb cottage plus 1/2 Philadelphia regular.
The recipe says dot with butter.
I don't, it sods up the surface of finished cheesecake.
It say's sprinkle with cinnamon, again I don't, why spoil the cheese cake taste with cinnamon.
It is tricky to make in as much as the pastry shell with the mixture in it can be tricky.
Don't have your pastry too thick, and don't have any holes splits or what ever in it or you will get a leak and it will look crappy.
4/ I use 10% cottage cheese.
This cake freezes well..........................