Creamy Cheesecake
Preheat oven to 325°F. Spray 9-inch pie plate with cooking spray; sprinkle with graham cracker crumbs. Combine eggs, sugar, cottage cheese, corn starch, lemon juice and vanilla in blender or food processor. Cover and blend 1 minute or until smooth. Gradually add cream cheese; blend until smooth.
Ingredients
- 1/4 cup graham cracker crumbs
- 2 eggs
- 3/4 cup sugar
- 1 container (8 ounces) small curd cottage cheese
- 2 tablespoons Fleischmann's® Corn Starch
- 1 tablespoon lemon juice
- 1 package (8 ounces) cream cheese cut into chunks
- 1 teaspoon pure vanilla extract
- 8 ounces sour cream
- Additional fresh fruit (optional)
Method
Preheat oven to 325°F. Spray 9-inch pie plate with cooking spray; sprinkle with graham cracker crumbs.
Combine eggs, sugar, cottage cheese, corn starch, lemon juice and vanilla in blender or food processor. Cover and blend 1 minute or until smooth. Gradually add cream cheese; blend until smooth.
Add sour cream; blend JUST until smooth. Pour into prepared pie plate.
Bake 35 minutes or until filling is set around edge. Cool on wire rack.
If desired, top with fresh fruit. Refrigerate until serving time.
