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 photos
prep time
30 Min
cook time
1 Hr 10 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1/4 cup graham cracker crumbs
- 16 ounces cottage cheese, small curd
- 16 ounces cream cheese, softened (2- 8 oz pkgs)
- 1 1/2 cups sugar
- 4 - eggs, slightly beaten
- 1/3 cup argo cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 16 ounces 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.
How To Make 1960 - argo classic cheesecake
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Step 1Pre-heat oven to 325 degrees. Grease a 9-inch springform pan, and dust with graham cracker crumbs. Set aside -
Step 2In 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.
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Step 3Pour 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.
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Step 4Turn 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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