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Classic Cheesecake

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  • Yield: 8 servings
  • Prep Time: 0:25
  • Bake Time: 1 hour, 15 minutes
  • Cool Time: 1 hour in oven plus additional on rack

Ingredients

  • 2 tablespoons graham cracker crumbs
  • 4 eggs
  • 2 cups small curd cottage cheese
  • 2 package s (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 corn starch
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
Strawberry Glaze:
  • 1 tablespoon corn starch
  • 1/4 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 1/4 cup crushed fresh strawberries
  • 1 teaspoon lemon juice
  • Fresh strawberries (optional)

Directions

  1. Spray a 9-inch springform pan with cooking spray; sprinkle with crumbs.
  2. 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.
  3. Stir in remaining ingredients, using a wire whisk or fork, until thoroughly blended. Pour into prepared pan.
  4. Bake in 325°F oven 1 hour and 15 minutes or until firm around edge. Turn off oven. Let cake stand in oven 1 hour.
  5. Remove; cool on wire rack.
  6. 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.
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print image

Classic Cheesecake

  • Yield: 8 servings
  • Prep Time:  25 minutes
  • Bake Time: 1 hour, 15 minutes
  • Cool Time: 1 hour in oven plus additional on rack

Ingredients

  • 2 tablespoons graham cracker crumbs
  • 4 eggs
  • 2 cups small curd cottage cheese
  • 2 package s (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 corn starch
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon corn starch
  • 1/4 cup water
  • 1/3 cup Karo® Light Corn Syrup
  • 1/4 cup crushed fresh strawberries
  • 1 teaspoon lemon juice
  • Fresh strawberries (optional)

Directions

  • 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 325°F 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.