Thick, Dense, Restaurant Style Cheesecake

Ingredients

• 0.3 cup plus 
• 1 tablespoon cornstarch 
• 2 cups regular cream sour
• 16 oz cream cheese softened
• 4 large eggs 
• 0.3 cup graham cracker crumbs 
• 1.5 cups granulated sugar 
• 1 teaspoon juice of lemon 
• 1 lb curd cottage cheese low fat (not )
• 4 oz butter salted
• 0.3 cup strawberries crushed
• 1.5 cups nice looking strawberries whole (approximately)
• 1 teaspoon vanilla 
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• springform pan

Directions

1. Preheat oven to 325 degrees F. Spray a 9 inch round springform pan with cooking spray.
2. Sprinkle graham cracker crumbs over bottom.
3. 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.
4. Pour into prepared pan and bake on center rack for 1 hour 15 minutes or until edge is firm. Turn off oven.
5. Let cheesecake stand in oven one exactly hour to cool.
6. 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.
7. Serves 12-16