Recipe - Cheesecake (Belgian)

CRUST
2 cup Rolled oats (do not
use instant oatmeal
or steelcut oats)
2/3 cup Brown sugar
One half cup Butter, unsalted
(at room temperature)

FILLING
11 ounce Cream cheese
(at room temperature)
3 Eggs
Three fourths cup Cottage cheese,
smallcurd
1 teaspoon Vanilla extract

Preheat oven to 350 degrees F. Mix crust ingredients with your hands until
well blended. Put the mixture in a 9inch springform pan and form a crust,
pushing it about 1 One half 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 reform the crust slightly first.

Bake for 3540 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 NewYorkstyle dry
cheesecake. Yield: Serves 68.

: 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini