Cherry Cheese Cake 2

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 cup sugar
1¼ pounds cottage cheese
4tblsps. cornstarch
6 eggs, separated
1 pint sour cream
1 cup canned sour cherries
½ cup sugar
1tsp. almond extract
1tblsp. Extract

Crust:
½ cup butter or margarine
¼ cup sugar
1 egg
1½ to 2 cups flour

Directions:
Mix cookie dough for crust or use graham cracker crust. Line bottom of nine inch spring form pan with dough. Blend juice from canned cherries with sugar, flavoring and cornstarch. Cook over low heat until thick, stirring to prevent sticking. Add cherries. Cool. Spread carefully on dough in pan.

Rice cottage cheese through strainer. Add the 4 tablespoons of cornstarch. Stir until thoroughly blended. Stir in egg yolks, one at a time, beating after each addition. Add cream then sugar. Lastly, fold in stiffly beaten egg whites. Pour in pan over cherries. Bake one hour at 350F. Let cool in the oven. Pineapple may be used instead of cherries, or the cheesecake may be made without fruit. Lemon, vanilla, or almond flavoring may be used. Serve cold.