Kingsford's Cornstarch "Cheesecake" Recipe
Prep
30m
Cook
1h 10m
Wait
2h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Cheesecake:
| 1 pkg Graham cracker crumbs |
| 1 lb small curd cream-style cottage cheese |
| 2 8 ounce packages cream cheese |
| 1 1/2 cup sugar |
| 4 eggs |
| 1/2 cup Kingsford's cornstarch |
| 2 Tbs lemon juice |
| 1 tsp vanilla |
| 1/2 cup melted margarine |
| 1 pint sour cream |
Fruit Glaze
| 1 Tbs Kingsford cornstarch |
| 1/4 cup cold water |
| 1/2 cup Karo light corn syrup |
| 1/4 cup crushed fresh strawberries or peaches |
Kingsford's Cornstarch "Cheesecake" Recipe Directions
- Grease1 (9-inch) springform pan, dust with graham cracker crumbs.
- Sieve cottage cheese into large mixing bowl.
- Add softened cream cheese.
- Beat on high speed electric mixer until well blended and creamy.
- Beating at high speed, stir in the sugar, then the eggs.
- Reduce speed to low.
- Add cornstarch, lemon juice and vanilla.
- Beat until blended.
- Add melted margarine and sour cream.
- Beat until smooth.
- Pour into prepared pan.
- Bake at 325° for approximately 1 hour 10 minutes or until firm around the edge.
- Turn off oven.
- Let cake stand in oven for approximately 2 hours.
- Remove and cool completely on a wire rack.
- Chill.
- Remove side of pan.
- Makes 12 servings.
- Fruit Glaze: Mix glaze ingredients in a saucepan. Heat to boiling and boil 1 minute. Strain. Stir in 1 teaspoon of lemon juice. Add food coloring, if desired. Cool slightly. Arrange whole or sliced fruit on cheesecake. Spoon Glaze carefully over fruit.
Notes
Depending on how dry you desire your cheesecake, you may want to reduce to 1 1/8 hours, or so.
Nutrition facts
Per Serving
| Kcal: | 518 kcal |
| Fibers (g): | 0.3g |
| Sodium (mg): | 435mg |
| Carbs: | 50.7g |
| Sugar (g): | 31.3g |
| Fat: | 31.4g |
| Saturated fat (g): | 15.4g |
| Cholesterol: | 116mg |
| Proteins: | 11.1g |
