New York Cheesecake

New York Cheesecake

250 g sour cream
250 g cottage cheese or ricotta
250 g cream cheese
1 cup sugar
1/4 cup cornflour
3 eggs
grated lemon rind
1 teaspoon lemon juice

Topping:
2 cups pitted cherries or mixed berries
1 teaspoon cornflour mixed with fruit juice

Line the baking tin with baking paper. Put all the ingredients (except the topping) in a food processor and mix. Bake 1 hour on 160 C. Leave the cake to cool. For the topping – mix juice and cornflour, let shortly simmer on low temperature, pour over cheesecake and put the fruit on top. Serve with cream.

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