1 lb. cottage cheese
1 lb. cream cheese
1 1/2 c. sugar
4 eggs, beaten lightly
1 1/2 tbsp. lemon juice
3 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour, mixed
1/4 lb. melted butter
1 pt. heavy sour cream

Cream the cheese in a bowl; gradually add sugar. Add eggs and beat well. Stir in lemon juice, vanilla, and mixed cornstarch and flour. Add melted butter and last the sour cream. Pour in greased springform pan 9 inches. Bake at 325 degrees until firm, about 1 hour. Turn off oven and let cake remaining for 2 hours longer. Serve cold.