Categories: Cheese/eggs, Cheesecakes 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 x  Shortbread; See Recipe # 22    
 
---------------------------------CHEESECAKE--------------------------------- 
  1 1/2 c  Cottage Cheese; Small Curd        1/4 c  Sugar; Granulated 
      4 ea Eggs; Large, Separated            1/2 ts Vanilla Extract 
      8 oz Cream Cheese; 1 Pk.                 1 ts 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.