Cheesecake ( berry glazed )
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Cream cheese; 8 oz. ea. |
| 2 | cups | Cottage cheese; small-curd, sieved |
| 1½ | cup | Sugar |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Salt |
| 6 | Eggs; separated | |
| ⅓ | cup | All-purpose flour |
| 2 | cups | Graham cracker crumbs |
| ¼ | cup | Sugar |
| 1/16 | cup | Butter (or marg.); melted |
| 1 | pint | Strawberries |
| ¾ | cup | Sugar |
| ¾ | cup | Water; divided |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Cornstarch |
Directions
GRAHAM CRACKER CRUST
BERRY GLAZE
Mix together cream cheese and cottage cheese until smooth; add sugar, vanilla, and salt. Gradually beat in egg yolks. Gradually blend in flour. Beat egg whites until soft peaks form; fold into cheese mixture. Pour into 9-inch tube pan that has been prepared with graham cracker crust mixture and chilled.
Bake in 350 degree oven for 1 hour and 15 minutes. Turn off heat, open oven door, and let cake cool in oven to room temperature. (It is normal for cake to sink slighlty in center.) Chill cake before topping with Berry Glaze.
Graham Cracker Crust:
Combine all ingredients until well blended; press onto bottom and sides of 9-inch tube pan. Chill.
Berry Glaze:
Mash ½ cup berries and combine with sugar, ½ cup water, and lemon juice; bring to boil. Mix cornstarch with ¼ cup water and add to fruit mixture. Cook, stirring constantly, until mixture thickens.
Strain and cool. Top cheesecake with remaining berries. Pour sauce over cake to glaze.
Yield: 1-⅓ cups.
SOURCE: Southern Living Magazine, December, 1972.
Typed for you by Nancy Coleman.