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Recipe for "cheesecake-5"

NAME

     CHEESECAKE-5 - 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.

INGREDIENTS (Serves 6-8)

          CRUST
     150 g     rolled oats (oatmeal, but do not use instant  oat-
               meal or steel-cut oats).
     125 g     brown sugar
     125 g     unsalted butter (at room temperature)
          FILLING
     300 g     cream cheese (at room temperature)
     175 g     small-curd cottage cheese
     3         eggs
     5 ml      vanilla extract

PROCEDURE

          (1)  Preheat oven to 175 deg. C.
          (2)  Mix crust ingredients with your hands  until  well
               blended.   Put  the  mixture in a 22-cm springform
               pan, and form a crust, pushing it about 3-4 cm  up
               the sides of the pan.
          (3)  Bake the crust about 10 minutes at 175 deg. C  and
               let it cool.
          (4)  Beat (or mix) the  filling  ingredients,  at  very
               high  speed,  for seven minutes.  The mixture must
               be very smooth.
          (5)  Put the filling in the baked crust.  You may  want
               to re-form the crust slightly first.
          (6)  Bake for 35 - 40  minutes  at  175  deg.  C.   The
               cheesecake  is  done when the filling is firm, but
               not dark (burned) on top.  Let it cool, then chill
               it.

RATING

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

CONTRIBUTOR

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