ORIGINAL ARGO CORNSTARCH RECIPE FROM BACK OF BOX
This is my most favorite cheese cake recipe, mainly because it is the original recipe off the back of the Argo cornstarch box. As you can see, the cottage cheese is crossed off. I don't know about you, but I don't like cottage cheese in any form. I use Ricotta cheese and real butter. I hope you like the picture of this original recipe, it is from the box I bought in the 1960's. I have saved it all these years. A little bit of nostalgia. (*All ingredients are full fat.) You can substitute low fat, but I don't recommend it.
Provided by Michelle Ligammari @MichelleRL
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Grease 1, 9 inch spring form pan, dust with graham cracker crumbs. (I use 1 cup of crushed vanilla cookies and add 3 tablespoons melted butter), pressed into spring form pan. Bake at 325 degrees for 10 minutes.
- Sieve cottage cheese into large mixing bowl, (use as dry a cream style as possible. (I use ricotta cheese and dry the contents on paper towels.)
- Add 2 packages of softened cream cheese to cottage/ricotta cheese until blended and creamy. Make sure cream cheese is softened or your batter will be lumpy. (Soften at room temperature at least 2 hours)
- Beating at high speed, blend in sugar, then beaten eggs. Reduce speed to low and add cornstarch, lemon juice and vanilla until blended. Add melted butter/or margarine and sour cream. Blend on low speed. Do not over beat. Make sure butter is not too hot
- Pour into prepared spring form pan. Bake in a slow oven, 325 degrees for 70 minutes. (1 hour 10 minutes) or until firm around the edges.)
- Turn off oven and let cake stand (in oven) for 2 hours.
- Remove and cool completely on wire rack. Chill at least 2 to 4 hours in refrigerator. Remove sides of pan.
- After cake is cool Top with any fruit filling (I use strawberry pie filling) and garnish with whipped cream.
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