1 lb. cream cheese
1 lb. cottage cheese, farmer cheese
1 pt. sour cream
4 eggs
2 c. sugar
1/2 c. flour
1 tsp. vanilla
1 juice of lemon
1/2 c. butter
Canned or fresh fruit

Put all ingredients in a large bowl of an electric mixer and beat at medium speed for 20 minutes or until light and creamy. Pour into buttered 9" springform pan and bake in slow oven at 325 degrees for 1 hour. Then turn off oven temperature control and let cake stand in oven for 2 hours. Serve at room temperature or chill. (Cake finishes baking in oven.) Add canned or fresh fruit toppings, if desired. Serves 12.

NOTE: Imitations can be substituted for butter, flavorings and lemon juice; blend cottage cheese in a blender for a smooth texture; use crushed graham crackers for a more tasty bottom.