I can’t verify Nixon’s preferences here.
Nixon is the subject of a larger than normal number of presidential culinary rumors, most of them intended to show his contrasting love of generalized American fare when compared to the more specific tastes of Kennedy and Johnson. Supposedly, Nixon enjoyed cottage cheese and ketchup as a snack, he gave Khrushchev a gift of Cheetos, and famously enjoyed his wife’s meatloaf.
And then there’s that Watergate Salad, which he probably didn’t enjoy.
From a box sold in Warren, Michigan.
This box was a birthday gift to AdGo from Julie at Covetpaper.com. Thanks Be!
2 (8 oz.) pkgs. cream cheese, softened
1 lb. creamed cottage cheese
4 eggs, slightly beaten
1-1/2 Tbsp. lemon juice
1 tsp. vanilla extract
1 pint dairy sour cream
1-1/2 c. sugar
3 Tbsp. cornstarch
2 Tbsp. flour
1 tsp. grated lemon peel
1/2 c. butter, melted
Preheat oven to 325 deg. Grease a 9-inch springform pan. Beat the cream cheese and cottage cheese at high speed in large bowl of electric mixer until they are well combined.
Gradually beat in the sugar, then the eggs.
Beat in the cornstarch, flour, lemon juice, rind, and vanilla at low speed. Add butter and sour cream. Beat just until smooth.
Pour into the prepared pan. Bake 1 hour and 10 minutes at 325 deg., or until firm around the edges. Turn off heat. Let pan standing oven 2 hours. Remove and let cool completely (at last 2 hours). Refrigerate cake 3 hours, or until well chilled.
To remove cake form pan, run a spatula around the sides of the cheesecake and release the clasp of the springform pan. Leave the bottom of the pan in place and put it right on a serving plate.