Nell B. Nichols

Ohio Cheese Pie

Preparation info

  • Difficulty

    Medium

  • Makes

    12

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Prediction: This is the best cheese pie you’ve ever made or tasted

Ingredients

Crust

  • 2½ c. graham cracker crumbs
  • ½ c. melted butter or margarine
  • 1 tsp. cinnamon
  • ⅓ c. sugar

Filling

  • 1 (12 oz.) carton cottage cheese
  • 2 (8 oz.) pkgs. cream cheese
  • 1½ c. sugar
  • 4 eggs, beaten
  • 1 tsp. vanilla
  • 1 tblsp. lemon peel
  • ⅓ c. lemon juice

Topping

  • ½ pt. heavy cream
  • 1 pt. dairy sour cream
  • 3 tblsp. sugar

Method

Crust

Combine ingredients, mixing well. Pat into 2 (9") cake pans. Bake 5 minutes in hot oven (400°F.). Cool.

Filling

Sieve cottage cheese. Combine with other ingredients and whip until stiff. Pour into crust-lined pans; Bake in moderate oven (350°F.) 30 minutes. Cool.

Topping

Whip heavy cream until very stiff. Combine with sour cream and sugar; spread over top. Chill.

© 1965 All rights reserved. Published by Farm Journal.