Categories: Cakes, Cheese, Desserts 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
           Shortbread; See Recipe # 22 
 
---------------------------------CHEESECAKE--------------------------------- 
  1 1/2 c  Cottage Cheese; Small Curd 
    1/4 c  Sugar; Granulated 
      4    Eggs; Large, Separated 
    1/2 t  Vanilla Extract 
      8 oz Cream Cheese; 1 Pk. 
      1 t  Cornstarch 
      6 tb Butter 
  
  Preheat the oven to 325 degrees F.  Press the cottage 
  cheese through a sieve.  In a large mixing bowl, cream 
  the butter with the sugar, do not beat, then add the 
  egg yolks and vanilla.  Blend until the mixture is 
  light and fluffy.  Add the cream cheese, cottage 
  cheese and cornstarch and blend well.  In another 
  mixing bowl, beat the egg whites until they form stiff 
  peaks; then fold them into the cheese batter.  Pour 
  the mixture into the prepared crust and bake for about 
  1 hour or until the top is a golden brown.  Leave the 
  cake in the oven to cool for 2 hours then chill.