Cheesecake (belgian)

---------- Recipe via Meal-Master (tm) v8.02

Title: CHEESECAKE (BELGIAN)
Categories: Cheesecakes, Usenet
Yield: 6 servings

---------------------------CRUST---------------------------
2 c Rolled oats (do not
-use instant oatmeal
-or steel-cut oats)
2/3 c Brown sugar
1/2 c Butter, unsalted
-(at room temperature)

--------------------------FILLING--------------------------
11 oz Cream cheese
-(at room temperature)
3 Eggs
3/4 c Cottage cheese,
-small-curd
1 ts Vanilla extract

Preheat oven to 350 degrees F. Mix crust ingredients
with your hands until well blended. Put the mixture
in a 9-inch springform pan and form a crust, pushing
it about 1 1/2 inches up the sides of the pan. Bake
the crust about 10 minutes at 350 degrees F. and let
it cool.

Beat (or mix) the filling ingredients, at very high
speed, for seven minutes. The mixture must be very
smooth. Put the filling in the baked crust. You may
want to re-form the crust slightly first.

Bake for 35-40 minutes at 350 degrees F. The
cheesecake is done when the filling is firm, but not
dark (burned) on top. Let it cool, then chill it.

NOTES:

* A moist cheesecake with a wonderful crust -- A
college friend gave me this recipe, oh so many moons
ago. It comes from his parents, and may have roots in
Belgium. It is very different from the typical
New-York-style dry cheesecake. Yield: Serves 6-8.

: Difficulty: easy.
: Time: 20 minutes preparation, 40 minutes baking.
: Precision: measure carefully.

: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum

: Copyright (C) 1986 USENET Community Trust

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