Ingredients Jump to Instructions ↓

  1. 1-1/2 cups graham cracker crumbs

  2. 2 tablespoons all-purpose flour

  3. 2 tablespoons brown sugar

  4. 6 tablespoons butter, melted FILLING:

  5. 4 cups (32 ounces) cream-style cottage cheese, undrained

  6. 1-1/2 cups sugar

  7. 1/2 cup all-purpose flour

  8. 3/4 cup heavy whipping cream

  9. 3 tablespoons orange juice concentrate

  10. 1/2 teaspoon vanilla extract

  11. 1/8 teaspoon salt

  12. 5 eggs TOPPING:

  13. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  14. 2 tablespoons confectioners' sugar

  15. 1 cup fresh blueberries Fresh mint, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside. In a blender, cover and process cottage cheese until smooth. Transfer to a large bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan. In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired. Yield: 12 servings.


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