1 lb. cottage cheese
1 lb. cream cheese
1 1/2 c. sugar
4 eggs
3 tbsp. stoneground whole wheat flour
3 tbsp. arrowroot
1 1/2 tsp. vanilla
2 tbsp. lemon juice
1/2 c. melted butter, cooled
2 c. sour cream

1. Preheat oven to 325 degrees.

2. Sieve the cottage cheese and whip, or beat, with the cream cheese for 5 minutes. Still beating, gradually add the sugar.

3. Beat in the eggs, one at a time. Add flour, arrowroot, vanilla and juice. Mix well.

4. Fold in the butter and sour cream and pour into an oiled 9- to 10-inch springform pan. Bake 1 hour. Turn heat off and leave cake in the oven 1 hour longer without opening the oven door.

5. Yield: 12 servings.