1960 - Argo Classic Cheesecake

Carol Perricone

By
@coolbaker1

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.

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Comments:

Serves:

12

Prep:

30 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1/4 c
graham cracker crumbs
16 oz
cottage cheese, small curd
16 oz
cream cheese, softened (2- 8 oz pkgs)
1 1/2 c
sugar
4
eggs, slightly beaten
1/3 c
argo cornstarch
2 Tbsp
lemon juice
1 tsp
vanilla extract
1/2 c
butter, melted
16 oz
sour cream

**THIS CAKE CAN BE GLUTEN FREE IF YOU SUBSTITUTE GF GRAHAM CRACKER CRUMBS FOR THE REGULAR ONES. I HAVE ALSO USED GF BUTTER COOKIES FOR THE CRUST. IT'S DELICIOUS, EITHER WAY.

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American