18 oz. creamed cottage cheese
3/4 c. sugar
3 tbsp. flour
3 eggs
1 1/2 c. evaporated milk
3/8 tsp. salt
3/4 tsp. vanilla
3 tbsp. lemon juice

Sieve cottage cheese and beat until smooth and creamy. Gradually blend in sugar then flour and beat until well mixed. Add eggs one at a time and beat after each addition. Gradually stir in milk, salt and flavorings, blending thoroughly. Put in pastry shell (cooked) and bake at 350 degrees for 20-25 minutes.

CRUST:

1 c. Bisquick
1/4 c. butter
3 tbsp. boiling water

Crust - Put Bisquick and butter in bowl. Add water and stir hard with a fork. Press into pie plate. Bake 8-10 minutes at 450 degrees.

GLAZE:

1/3 c. sugar
1 tbsp. cornstarch
1 sm. can fruit

Glaze - Blend sugar and cornstarch in medium saucepan. Stir in fruit. Cook mixture over low heat, stirring constantly, until thick and clear. Spread over baked cheesecake.