Cheesecake

1 ½ lbs (24 oz) Cottage Cheese
¾ Cup Sugar
2 eggs
2 Tbsp Cornstarch
1 tsp Vanilla
½ pint (8 oz) Sour Cream

Blenderize until smooth.

Bake 50 minutes at 350 degrees.

I have played with the recipe and added many things to it. I usually use fat free cottage cheese and sour cream. I often mix half and half splenda and sugar, but it tastes just fine with all splenda.

For Chocolate Cheesecake, I added three heaping soup spoonfuls of cocoa powder, before I turned on the blender. Use your best judgment.

For the crust I make a basic graham cracker crust with graham cracker crumbs (chocolate ones for chocolate cheesecake) and melted butter. Then pat it in the bottom of the pan.

 

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