This flavorful, New York-style cheesecake is sure to satisfy even the most sophisticated sweet tooth. With a mouthful of sweet strawberries in every bite, this delectable dessert introduces a unique spin on a classic favorite. The finishing touch is a light, buttery graham cracker crust. Cheesecake lovers rejoice!
Ingredients & Directions
CRUST
1 1/4 c Graham Cracker crumbs (fine)
4 tablespoons melted unsalted butter
CHEESECAKE
16 oz Softened Cream Cheese
4 x Eggs
2 tablespoon Lemon juice
1 pint Dairy Sour cream
1 lb Cottage Cheese, small curd
1 1/2 cup Sugar
1/2 cup Cornstarch
1/2 cup Margarine or butter
STRAWBERRY GLAZE
1 tablespoon Cornstarch
1/3 cup Light Corn Syrup
1 teaspoon Lemon juice
1/4 cup Water
1/4 cup Crushed Strawberries
1 dash Red food coloring(if desired)
In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and the mixture looks like damp sand. Press crust into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake for 7 minutes. Remove from the oven and set aside. Into a large bowl, mash cottage cheese through a sieve; add cream cheese. Beat on high setting with an electric mixer until well blended. Beat in sugar, then 2 eggs. Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into the prepared pan. Bake in a 325 degrees F oven for 70 minutes or until firm around the edge. Turn the oven off. Let the cake stand in the oven for 2 hours.
Take out and chill. Remove the side of the pan. If desired, cover with Strawberry glaze. Freezes well.
STRAWBERRY GLAZE
Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top
with glaze.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmstrawb.zip
Yields
12 Servings
Comments