1 lb. creamed cottage cheese
4 (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs
3 tbsp. cornstarch
3 tbsp. flour
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. melted butter
1 pt. sour cream

Put cottage cheese through a food mill into large mixing bowl. Add cream cheese, beat with electric mixer at high speed until well blended and creamy. Blend in sugar, then eggs at high speed. Reduce speed to low. Add cornstarch, flour, lemon juice and vanilla. Beat until blended. Stir in melted butter and sour cream. Pour into 9 inch spring form pan. Bake at 300 degrees for 2 hours, then turn off oven. Let cake stay in oven for 2 more hours.