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

Cream the cream cheese in a bowl until light and fluffy. Rub cottage cheese through a fine sieve into a bowl. Add to fluffy cream cheese. Beat in the sugar gradually, add the beaten eggs, lemon juice and vanilla. In a cup stir the flour and cornstarch together, gradually beat into the cheese mixture. Add the melted butter and finally the sour cream. Mix well.

Pour into a greased 9-inch spring form pan and bake in a 325 degree oven until set in the center - 1 hour. Turn off oven leaving cake in closed oven for 2 more hours. Remove from oven and let come to room temperature. Chill in refrigerator before removing spring form pan.

This recipe can be cut in half and baked in 8 inch layer cake pan or 10 inch pie plate - bake for 45 minutes.