1 pound small crud cream style cottage cheese
2 pkg. (8 oz.) cream cheese (softened)
1-1/2 cups sugar
1/2 cup margarine, melted
4 eggs, slightly beaten
1/3 cup cornstarch
2 T lemon juice
1 t. vanilla
1 pint (2 cups) dairy sour cream
Butter a 9: spring-form pan. Dust with graham cracker crumbs. Sieve cottage cheese into large bowl. Add cream cheese. Beat high speed until creamy adding sugar, then eggs. Reduce to low speed adding corn starch, lemon juice and vanilla. Add melted margarine and sour cream. Blend on low speed. Pour into pan.
Bake in 350 oven for one hour and 10 minutes or until firm around edges. Turn off oven and let stand in oven for 2 hours. Remove and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings.
Note: Cheesecake may be frozen. Cheesecake may be topped with fruit glaze made with either fresh or frozen fruit.
This is truly delicious! A plain and simple cheesecake that's not hard to make and fills the house with a wonderful smell. I made the mistake of making it for game night, and I didn't realize that it needed to sit in the oven for 2 hours and then sit out of oven and then chill, so it wasn't ready in time. It looked so beautiful that I hated to cut it in half and freeze it in two hunks in freezer, but I did and brought out one half the following week. It was really good although the consistency gets a little softer when thawing, so it would've probably been better had I not frozen it, but anyway still good, and needless to say there's none left.
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