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| 2 Tasse | Rolled oats (do not use instant oatmeal or steel-cut oats) |
| 2/3 Tasse | brown sugar |
| 1/2 Tasse | Butter, unsalted (at room temperature) |
| 11 x ca. 30 g | Cream cheese (at room temperature) |
| 3 | eggs |
| 3/4 Tasse | Cottage cheese, small-curd |
| 1 Teelöffel | vanilla extract |
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Preheat oven to 350 degrees F. Mix crust ingredients with your hands until well blended. Put the mixture in a 9-inch springform pan and form a crust, pushing it about 1 1/2 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 re-form the crust slightly first.
Bake for 35-40 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.
* 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. Yield: Serves 6-8.
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