Kingsford corn starch cheesecake
graham cracker crumbs
1 lb small curd creamed cottage cheese
2 pkg (8 oz each) cream cheese, softened
1 1/2 c sugar
4 eggs
1/3 c Kingsfords corn starch
2 tbsp lemon juice
1 tsp vanilla
1/2 c margarine,melted
1 pint dairy sour cream
grease 9 inch springform pan; sprinkle with graham cracker crumbs. sieve cottage cheese into large bowl. add cream cheese. beat on high speed of mixer until well blended. beat in sugar, then eggs. reduce speed to low. beat in corn starch, lemon juice and vanilla, then margarine and sour cream until smooth. pour into prepared pan. bake 325 for 70 min or until firm around the edge. turn off oven. let cake stand in oven 2 hours. remove and chill. remove side of pan. cover with strawberry glaze. chill 12 servings
strawberry glaze
mix 1 tbsp corn starch, 1/4 c water, and 1/3 c light corn syrup until smooth. ad 1/4 c crushed fresh strawberries. bring to boil, stirring constantly, and boil 1 min. strain. stir in 1 tsp lemon juice and red food coloring. cool slightly. arrange whole berries on cheese cake. cover with glaze.