ARGO CLASSIC CHEESECAKE WITH STRAWBERRY GLAZE
(Argo Corn Starch recipe)

2 tablespoons graham cracker crumbs
4 eggs
1 (1 pound) carton 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
1/3 cup Argo or Kingsford's Corn Starch
2 tablespoons lemon juice
1 teaspoon vanilla extract
FOR THE STRAWBERRY GLAZE:
1 tablespoon Argo Corn Starch
1/4 cup water
1/3 cup Karo Light Corn Syrup
1/4 cup crushed fresh strawberries
1 teaspoon lemon juice

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 degrees 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.

TO MAKE THE 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 just before serving.

Makes 8 servings
Source: Argo Corn Starch

Category:  Desserts, Cheesecakes
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