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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmstrawb.zip
Yields
12 Servings