1 1/4 c Graham Cracker crumbs (fine) 1/2 c Cornstarch
1 lb Cottage Cheese, small curd 2 T Lemon juice
16 oz Softened Cream Cheese 1/2 c Margarine or butter
1 1/2 c Sugar 1 pt Dairy Sour cream
4 x Eggs
-STRAWBERRY GLAZE-
1 T Cornstarch 1/4 c Crushed Strawberries
1/4 c Water 1 t Lemon juice
1/3 c Light Corn Syrup 1 ds Red food coloring(if desired
Grease 9″ springform pan; sprinkle with graham cracker crumbs,
tilting pan to coat the sides.
Into a large bowl, mash cottage cheese through sieve; add cream
cheese. Beat on high setting with electric mixer until well blended.
Beat in sugar, then 2 eggs.
Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla,
then margarine or butter and sour cream until smooth. Pour into
prepared pan. Bake in 325 deg F oven for 70 minutes or until firm
around the edge. Turn oven off. Let cake stand in oven for 2 hours.
Take out and chill. Remove side of pan. If desired, cover with
Strawberry glaze. Freezes well. STRAWBERRY GLAZE
Mix cornstarch, water and light corn syrup until smooth. Add
strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon
juice and, if desired, a drop of red food coloring. Cool slightly,
then cover top with glaze.
Yields
12 servings