Classic Cheesecake


When you need a traditional cheesecake, this is the one!  Always a hit!

-- Serves
SKILL LEVEL 8 servings
2 tablespoons graham cracker crumbs
4 eggs
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 Fleischmann's® Corn Starch
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Strawberry Glaze:
1 tablespoon Fleischmann's® Corn Starch
1/4 cup water
1/3 cup Crown® Lily White® 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.

Strawberry Glaze: 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.


Total Time
Bake Time 1 hour, 15 minutes
Cool Time 1 hour in oven plus additional on rack

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