1 ½ lbs (24 oz) Cottage Cheese
¾ Cup Sugar
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.