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graham cracker crumbs
1 lb. small curd creamed
cottage cheese (use as dry
a variety as possible)
2 (9 oz.) pkg. cream cheese,
1 1/2 c. sugar
4 eggs, softened
1/3 c. cornstarch
1 tsp. vanilla
2 Tbsp. lemon juice
1/2 c. margarine, melted
1 pt. dairy sour cream
fruit glaze for top of cheese

Grease a 9-inch spring-form pan. Dust with graham
cracker crumbs. Sieve the cottage cheese into large bowl. Add
the cream cheese. Beat with a high speed electric mixer until
well blended and creamy. Beating at high speed, blend in the
sugar, then the eggs. Reduce the speed to low. Add corn-
starch, lemon juice and vanilla. Beat until blended. Add
melted margarine and sour cream; blend at low speed. Pour into
prepared pan. Bake in a 325 degrees oven for about 1 hour and 10
minutes or until firm around the edge. Turn off oven. Let
cake stand in oven for 2 hours. Remove and cool completely on
wire rack. Chill. Remove sides of pan. Top with fruit glaze.
Chill. Serves 12.

Fruit Glaze For Cheese Cake:
1 Tbsp. cornstarch
1/4 c. cold water
1/3 c. light corn syrup
1 tsp. lemon juice
berries or small pieces of
food coloring (optional)
Mix cornstarch, water and corn syrup. Add 1/4 cup
crushed berries or fruit. Heat to boiling and boil 1 minute.
Strain. Stir in lemon juice and food coloring. Cool slightly.
Arrange fruit on top of cheese cake. Spoon glaze over fruit.
Note: Cheese cake may crack or fall slightly; to
improve the appearance cover with the Fruit Glaze. Cheese cake
without the glaze can be frozen.

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