By: Grandma Walling
3/4 C. Graham Cracker Crumbs
1 tblsp butter or margarine, melted
1 8 oz. cream Cheese softened
1/2 C. Creamed Cottage Cheese, small curd
1/2 C. Sugar
3 tblsp lemon juice
2 teasp grated lemon peel
1 C dairy Sour Cream
2 tblsp Sugar
1 teasp vanilla
Boysenberry Topping: There is no recipe for this so I improvise. Take berries, about 2 cups, put in a sauce pan with about 1/4 C water, a tablespoon or so of cornstarch and about 1/4 C-1/3 C sugar. Simmer to blend and cook down.
- Mix crumbs, 1 tblsp sugar and butter. Press into bottom and sides of 9 inch pie plate. Bake 6-8 minutes. Cool.
- Measure cream cheese, cottage cheese, 1/2 C. sugar, lemon juice, peel and eggs in blender on medium speed until well blended and smooth. Pour into cooled crust. Bake until set, about 20-25 minutes.
- Reduce heat to 250 degrees. Mix sour cream, 2 tblsp sugar and vanilla. Spread over warm cheese mix. Bake 5 more minutes. Cool on wire rack. Spoon topping over pie after it is all somewhat cool. Refrigerate at least four hours.