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Discussion Topic: Cheesecake Help
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 krogerbest |
06-07-2021 @ 5:45 AM
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| krogerbest |
06-07-2021 @ 5:42 AM
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| peter333 |
12-16-2019 @ 3:04 PM
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| peter333 |
08-24-2019 @ 4:11 PM
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| guidepassport |
04-04-2019 @ 3:39 AM
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| Aron1 |
01-20-2019 @ 2:25 PM
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| SavannaHin |
05-04-2016 @ 7:49 AM
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| parky37 |
01-11-2012 @ 11:48 AM
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I have been looking for the same recipe for about 5 years too and delighted to find it again as it's a great cheesecake - it steals the show every time!
I seem to remember it being a recipe published in an edition of Time / Life magazine around 1965.
The correct recipe is the first one in the list of recipes posted by Charles (159795). Simple list of ingredients but well worth it.
Hurrah!
P.S. I always have trouble with the baking temperature and tend to brown (burn!) it too much in the first stage. Any advice for a fan oven would be greatly received.
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| TiramisuLu |
06-15-2011 @ 4:03 PM
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Like Diana, I fondly remember a cheesecake made with both cottage and cream cheese. The version I ate and then subsequently baked had a pineapple topping. I think the topping involved draining crushed pineapple, thickening the juice (probably with cornstarch) and then recombining the two to top off the cheesecake.
I can't wait to recreate this recipe based on the ones on this website. I lost the recipe ages ago and everyone I mentioned it to over the years never heard of a cheesecake made with this combination of cheeses. I'm sure they'll be delighted when I serve it to them!
Sweet dreams...
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| casper |
06-07-2009 @ 12:27 PM
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just found it on line..
Argo® Classic Cheesecake
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Yield: 8 servings
Mazola® Pure Cooking Spray
2 tablespoons graham cracker crumbs
4 eggs
1 carton (1 pound) 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
1/3 cup Argo® or Kingsford's® Corn Starch
2 tablespoons lemon juice
1 teaspoon Spice Islands® Pure Vanilla Extact
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
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 just before serving.
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