You make your own pecan flour by grinding pecans in your food processor.
3/4 cup pecan flour (grind enough pecans in a food processor to make 3/4 c. finely ground pecans)
1/4 cup flour
1/4 cup sugar
2 Tbsp butter, melted
1 tsp water
3/4 cup large curd cottage cheese
1/2 cup sour cream
1/2 cup sugar
2 extra large eggs
1 tsp vanilla
4 oz cream cheese, cut into large chunks
5 tbsp. butter, melted
1 tsp. lemon juice
Preheat oven to 400. Mix flours, sugar, butter and water in a small bowl. Press crust mixture into the bottom and 1 inch up the sides of an 8 1/2" spring-form pan. Bake for 8-9 mins. remove from oven. Reduce temperature to 325.
In a blender, place cottage cheese, sour cream, sugar, eggs and vanilla. Blend until smooth. Add cream cheese chunks, blend until smooth. While blender is running, carefully add melted butter and lemon juice (preferable through the hole in the top of the lid).
Slowly pour mixture into crust. Bake at 325 for 45-50 minutes in lower half of oven until center appears to be set. Turn off oven temperature. Leave cheesecake in oven for an additional ten minutes. Remove from oven and allow to cool.
Refrigerate for four or more hours. When chilled, spread with a thin layer of sour cream. Top with your favorite pie filling or fresh fruit. The cherry filling was great.
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