Creamy Cheesecake
Source: Argo Cornstarch

Mazola No Stick® Cooking Spray
2 tablespoons graham cracker crumbs
2 eggs
3/4 cup sugar
1 container (8oz) small curd cottage cheese
2 tablespoons Argo® or Kingsford’s® Corn Starch
1 tablespoon lemon juice
1 package (8oz) cream cheese cut into chunks
1 teaspoon vanilla
1 container (8 oz) sour cream
Strawberry Glaze (optional)
Additional fresh fruit (optional)

Preheat oven to 325°F. Spray 9-inch pie plate with cooking spray; sprinkle with graham cracker crumbs.

In blender or food processor, combine eggs, sugar, cottage cheese, corn starch, lemon juice and vanilla. Cover and blend 1 minute or until smooth. Gradually add cream cheese; blend until smooth.
I prefer to make it twice the batch in a spring form pan. It is really thick and very creamy

Add sour cream; blend JUST until smooth. Pour into prepared pie plate.

Bake 35 minutes or until filling is set around edge. Cool on wire rack.

If desired, top with Strawberry Glaze. Refrigerate until serving time.

10 servings