When you need a traditional cheesecake, this is the one! Always a hit!
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
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
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)
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.
Remove; cool on wire rack.
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.