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Classic Cheesecake

When you need a traditional cheesecake, this is the one!  Always a hit!

Quick Facts

Prep Time: 25 minutes
Bake Time: 1 hour, 15 minutes
Cool Time: 1 hour in oven plus additional on rack
Yield: 8 servings


  • 2 tablespoons graham cracker crumbs
  • 4 eggs
  • 2 cups small curd cottage cheese
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups sour cream
  • 1-1/2 cups sugar
  • 1/2 cup butter OR margarine, melted
  • 1/3 cup Argo® Corn Starch
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract

Strawberry Glaze:

  • 1 tablespoon Argo® Corn Starch
  • 1/4 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 1/4 cup crushed fresh strawberries
  • 1 teaspoon lemon juice
  • Fresh strawberries (optional)


  1. Spray a 9-inch springform pan with cooking spray; sprinkle with crumbs.

    Combine eggs and cottage cheese in a blender; blend 1 minute or until smooth. Gradually add softened cream cheese; blend until smooth. Transfer mixture to large bowl.

    Stir in remaining ingredients, using a wire whisk or fork, until thoroughly blended. Pour into prepared pan.

    Bake in 325ºF oven 1 hour and 15 minutes or until firm around edge.  Turn off oven. Let cake stand in oven 1 hour.
  2. Remove; cool on wire rack.

    Strawberry Glaze: Stir together corn starch, water and corn syrup in a saucepan. Add crushed strawberries. Stirring constantly, bring to boil over medium heat; boil 1 minute. Strain. Stir in lemon juice. Cool slightly. Drizzle glaze over cake and top with strawberries just before serving.