Title: Ultimate Strawberry Cheesecake
Categories: Fruit Cheese Cake
Yield: 12 Servings
| 1 1/4 | c | Graham Cracker crumbs (fine) |
| 16 | oz | Softened Cream Cheese |
| 4 | x | Eggs |
| 2 | tb | Lemon juice |
| 1 | pt | Dairy Sour cream |
| 1 | lb | Cottage Cheese, small curd |
| 1 1/2 | c | Sugar |
| 1/2 | c | Cornstarch |
| 1/2 | c | Margarine or butter |
| STRAWBERRY GLAZE |
| 1 | tb | Cornstarch |
| 1/3 | c | Light Corn Syrup |
| 1 | ts | Lemon juice |
| 1/4 | c | Water |
| 1/4 | c | Crushed Strawberries |
| 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.