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NEW YORK STYLE CHEESE CAKE graham cracker crumbs 1 lb. small curd creamed cottage cheese (use as dry a variety as possible) 2 (9 oz.) pkg. cream cheese, softened 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 cake 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 fruit 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |