1 (16 oz.) container creamed cottage cheese
2 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
1 (16 oz.) container sour cream (2 c.)
4 eggs, slightly beaten
4 tbsp. butter (1/2 stick), melted
3 tbsp. all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. almond extract
1/2 tsp. salt
Coarsely shredded lemon & lime peels for garnish

Early in day:

1. Preheat oven to 325 degrees. Grease 10 x 2 1/2 inch springform pan. press cottage cheese through fine strainer. In large bowl, with mixer at low speed, beat cottage cheese, cream cheese and sugar just until blended, constantly scraping bowl with rubber spatula. Beat in sour cream and next 6 ingredients until blended, occasionally scraping bowl.

2. Spoon mixture into prepared springform pan. Bake cheesecake 1 hour. Turn oven control off; leave cheesecake in oven 1 hour. Remove cheesecake from oven and cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well chilled.

3. To serve, carefully remove side of pan. Garnish cheesecake with lemon and lime peels. (Crack in cheesecake is characteristic.) Makes 16 servings.