Classic Cheesecake

Ingredients

• 2 tablespoons graham cracker crumbs
• 4 eggs
• 2 cups 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, melted
• 1/3 cup Argo® Corn Starch
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 
  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
• 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 325ºF 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.