1 lb. cream cheese
1 lb. cottage cheese
1 3/4 c. sugar
1 1/2 tbsp. lemon juice
1 tbsp. vanilla flavor
2 1/2 tbsp. cornstarch
2 1/2 tbsp. flour
1/4 lb. butter
4 eggs
1 pt. sour cream

Melt butter and set aside to cool. Blend eggs enough to break yolks. Add to eggs 1/2 cup of cottage cheese at a time, blend a little after each 1/2 cup. After all cottage cheese has been added blend until creamy. Pour into cake mixer and add cream cheese that has been softened. Mix well. Add butter, vanilla and lemon juice. Mix well. Add all dry ingredients a little at a time. Mix. Fold in sour cream.

Pour into spring type cake pan that has been coated with butter and graham cracker crumbs. Cake pan should be 9" or 10" and 3" deep. Preheat oven to 325 degrees. Bake 1 hour, do not open oven. Leave in oven for 2 hours after turning off heat. Remove cake from oven and place on wire rack to cool after removing the spring side ring. Leave cake on bottom of cake pan. Let cool and place in the refrigerator and let stay overnight before cutting. P.S. Before putting in refrigerator, wrap with Glad Wrap.