Peach Glaze Cheesecake © 1979

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1/4 teaspoon nutmeg
1/4 cup soft butter
1 cup undiluted CARNATION EVAPORATED MILK
8-oz. package cream cheese
2 cups (1 pint) cottage cheese
3 egg yolks
1 teaspoon vanilla
2 tablespoons lemon juice
3 tablespoons sugar
1/4 teaspoon salt


5 tablespoons flour
3 egg whites
1/4 cup sugar

Combine graham cracker crumbs, sugar and nutmeg. Add butter; mix well. Set aside 1 tablespoon of crumbs for garnish. Press remaining crumbs on bottom and half way up sides of 9-inch spring form cake pan. Place Carnation, cream cheese cut into small pieces, cottage cheese, egg yolks, vanilla, lemon juice, sugar, salt and flour in blender. Cover. Blend at high speed until smooth. Blender may have to be stopped occasionally so mixture can be stirred. Beat egg whites in medium bowl until stiff. Gradually add the 1/4 cup sugar. Beat until very stiff. Fold blended cheese mixture into egg whites and pour into crumb-lined pan. Bake in slow oven (325ºF.) for 1 hour 20 minutes to 1 hour 35 minutes or until cake is firm in center and top is light brown. Immediately loosen cake from edge of pan. Let stand at room temperature until completely cool. Remove from pan; place on serving plate. Top with Peach Glaze and garnish with peach slices and maraschino cherries. Sprinkle 1 tablespoon graham cracker crumbs around edge. Makes 9-inch cake

GLAZE FOR CHEESECAKE. Drain 1-lb can peach slices. Set 6 to 8 peach slices aside for garnish. Mash remaining slices until broken and juicy. Combine mashed peaches, 1/4 cup sugar and 2 tablespoons corn starch in small saucepan. Stir in 3/4 cup water, 1 tablespoon lemon juice and 1 teaspoon grated lemon rind. Cook over medium heat until thick and clear. Chill. Use as glaze on cheese cake.

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