Original Argo Cornstarch Recipe From Back Of Box
1960 - ARGO CLASSIC CHEESECAKE
Mom made this recipe when I was growing up. Her friends and family always raved about it. When I got married 35 yrs ago, I began making this recipe. Now my friends and family rave about it. You can serve it plain, or with your choice of fruit topping. It is always delicious. Recipe: came from back of Argo cornstarch box. My...
Provided by Carol Perricone
Categories Cakes
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 325 degrees. Grease a 9-inch springform pan, and dust with graham cracker crumbs. Set aside
- 2. In large mixing bowl, mix cottage cheese and cream cheese together at high speed until well blended and creamy. Then add sugar and eggs. Reduce speed to low, and add cornstarch, lemon juice and vanilla. Add melted butter and sour cream. Blend on low speed.
- 3. Pour batter into prepared pan. Bake for 1 hour and 10 minutes, until firm and starting to brown around edges. (the cake will rise above pan, then settle back down). It does crack on top, even with a pan of water placed in the oven.
- 4. Turn oven off, but let cake stand in the oven for 2 hours. Remove from oven, and cool completely on a wire rack. Chill overnight for best results. Serve plain, or with your favorite fruit topping.
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ARGO CORNSTARCH CHEESECAKE RECIPE - COOKIE MADNESS
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Reviews 23Servings 12Cuisine AmericanCategory Dessert
- Preheat oven to 325 degrees F. Spray a 9 inch round springform pan with cooking spray. Sprinkle graham cracker crumbs over bottom.
- Combine egg and cottage cheese in blender or food processor and process until smooth. Gradually blend in cream cheese. Put mixture in a bowl and whisk in the sugar, melted butter, cornstarch, sour cream, lemon juice and vanilla. Pour into prepared pan and bake on center rack for 1 hour 15 minutes or until edge is firm. Turn off oven. Let cheesecake stand in oven one exactly hour to cool. Remove from pan and let sit at room temperature for a while. When it's cool, transfer to the refrigerator and chill for at least 4 hours. Cheesecakes are usually better on day 2, so you could make this ahead of time. Top with strawberry topping below or topping of your choice.
- Topping: Combine cornstarch, water, corn syrup and crushed strawberries in a medium saucepan and bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Strain. Stir in 1 teaspoon lemon juice. Arrange whole (or you can slice them) fresh strawberries over top of cheesecake. Cover strawberries with the glaze.
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