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  • graham cracker crumbs
  • 1 pound small curd cottage cheese
  • 2 packages (8 oz each) cream cheese, softened
  • 1 1/2 cup sugar
  • 4 eggs
  • 1/3 cup cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/2 cup margarine, melted
  • 1 pint sour cream


Let all ingredients come to room temperature (prevents cracking) Don't strain cottage cheese, but mix it well with cream cheese until smooth. Grease 9x3 inch spring form pan; dust with graham cracker crumbs. Sieve cottage cheese into a large mixing bowl. Add cream cheese. With mixer at high speed beat until smooth and creamy. Beat in sugar, then eggs. With mixer at low speed beat in next three ingredients. Beat in margarine and sour cream until smooth. Pour into pan. Bake in 325 degrees F oven about 70 minutes or until firm around edge. Turn oven off. Let cake stand in oven 2 hours. (DO NOT OPEN). Remove and chill in pan. Remove sides of pan. If desired, cover with strawberry glaze. Serves 12. Strawberry glaze: Stir together 1 tablespoon cornstarch, 1/4 cup water and 1/3 cup Karo light corn syrup until smooth. Add 1/4 cup crushed fresh strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Strain. Stir in 1 teaspoon lemon juice and, if desired a few drops red food coloring. Cool slightly. Arrange whole strawberries on cheesecake; cover with glaze. ( I use strawberry jelly heated).

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