This cheesecake is adapted from a vintage back-of-the Argo cornstarch recipe. It’s been updated over the years and there’s a new version on Argo’s web site, but this seems to be the recipe people love because I kept seeing requests for it on lost recipe forums.

Ingredients

• 1 prepared graham cracker crust, sized for a nine-inch springform pan (see preparation note)
• 16 ounces cottage cheese, small curd
• 16 ounces cream cheese, softened (two 8-ounce packages)
• 1 1/2 cups sugar
• 4 eggs, slightly beaten
• 1/3 cup cornstarch
• 1/3 cup flour
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 16 ounces sour cream

Instructions

1. Preheat the oven to 325°F (163°C). Prepare a nine-inch springform pan with the graham cracker crust. Press the prepared crust evenly into the bottom of the pan.
2. In large mixing bowl, mix cottage cheese and cream cheese together at high speed until well blended and creamy.
3. Then add sugar and eggs.
4. Reduce speed to low, and add cornstarch, flour, lemon juice and vanilla.
5. Add melted butter and sour cream. Blend on low speed.
6. Pour batter into prepared pan.
7. Bake for 1 hour and 10 minutes, until firm and starting to brown around edges. (the cake will rise above pan, then settle back down). It does crack on top, even with a pan of water placed in the oven.
8. Turn off the oven and allow the cheesecake to stand briefly with the door ajar to reduce sudden temperature changes; then remove it to cool. Do not leave this dairy-and-egg dessert in an unheated oven for two hours.
9. Cool on a wire rack, then refrigerate promptly; do not leave at room temperature for more than two hours total.
10. Cover and refrigerate overnight before slicing.
11. Serve plain, or with your favorite fruit topping.

Recipe information

• Prep time: Approximately 25 minutes (estimate)
• Cook time: Approximately 1 hour 10 minutes
• Total time: Approximately 1 hour 35 minutes plus cooling and overnight refrigeration
• Servings: Approximately 12 slices (estimate)
• Difficulty: Intermediate — ●●●○○
• Cost: Moderate — $$$
• Region/Ethnic origin: American vintage-style cheesecake

Ingredient and safety notes

Check cheesecake doneness by a gently set outer area and a slight wobble in the center. The center will firm as it cools. Refrigerate overnight before slicing and keep chilled.