Thick, Dense, Restaurant Style Cheesecake
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 75 mins
Total time: 1 hour 25 mins
An old recipe from the Argo cornstarch box
  • 1/4 cup graham cracker crumbs
  • 4 large eggs
  • 1 lb. cottage cheese (not low fat)
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 oz salted butter or 4 oz unsalted plus 3/8 tsp salt, melted and cooled
  • 1/3 cup cornstarch
  • 2 cups regular sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
Strawberry Topping
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/3 cup corn syrup
  • 1/4 cup crushed strawberries
  • 1 teaspoon lemon juice
  • 1 1/2 cups (approximately) nice looking whole strawberries
  1. Preheat oven to 325 degrees F. Spray a 9 inch round springform pan with cooking spray. Sprinkle graham cracker crumbs over bottom.
  2. Combine egg and cottage cheese in blender or food processor and process until smooth. Gradually blend in cream cheese. Put mixture in a bowl and whisk in the sugar, melted butter, cornstarch, sour cream, lemon juice and vanilla. Pour into prepared pan and bake on center rack for 1 hour 15 minutes or until edge is firm. Turn off oven. Let cheesecake stand in oven one exactly hour to cool. Remove from pan and let sit at room temperature for a while. When it's cool, transfer to the refrigerator and chill for at least 4 hours. Cheesecakes are usually better on day 2, so you could make this ahead of time. Top with strawberry topping below or topping of your choice.
  3. Topping: Combine cornstarch, water, corn syrup and crushed strawberries in a medium saucepan and bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Strain. Stir in 1 teaspoon lemon juice. Arrange whole (or you can slice them) fresh strawberries over top of cheesecake. Cover strawberries with the glaze.
  4. Serves 12-16
Recipe by Cookie Madness at