1 1/2 lb. cream cheese
1 lb. cottage cheese with pineapple
1 1/2 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
1 pt. sour cream
6 eggs
2 tbsp. vanilla
3 tbsp. flour
1/4 lb. plus 3 tbsp. melted butter

Mix and cream cream cheese, add cottage cheese and cream well. Add sugar; beat well. Add eggs one at a time and beat well. Add vanilla and lemon juice. Sift flour and cornstarch together and add it to the mixture. Add cooled butter. Add sour cream and blend well.

Pour in greased springform pan. Bake 1 hour. Turn off oven and let cake remain in oven for 2 hours. Refrigerate before serving. For less calories and low fat, use less sugar (but at least 1/4 cup), use all low-fat cheeses, use a butter substitute.