1 lb. cream cheese
1 lb. creamed cottage cheese
1 pt. sour cream
1 1/2 c. sugar
Juice from 1/2 of a lemon
2 tsp. vanilla
6 eggs, room temperature
3 tbsp. flour
3 tbsp. cornstarch
6 tbsp. real butter

In blender, blend cheeses until velvet smooth. Put in mixer. While blending, add sugar, eggs (one at a time), lemon juice and vanilla. Add flour, cornstarch, sour cream and butter. Bake in 9 x 3 inch springform pan at 350 degrees for 1 hour. Turn oven off and let cake sit in closed oven for 2 hours. Cool on rack until it pulls from pan.