2 (8 oz.) pkgs. soft cream cheese or 1 lb. Ricotta cheese
1 lb. creamed cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten (or 5 if using Ricotta cheese)
3 tbsp. cornstarch
3 tbsp. flour
1 1/2 tbsp. lemon juice
Pinch of lemon rind
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

NOTE: May use half cream and half Ricotta

CRUST:

About 10-12 graham crackers crushed in greased pan. Use 4 or 5 teaspoons melted butter (optional).

Preheat oven to 325 degrees. Grease a 9-inch springform pan. In a large bowl beat cream cheese and cottage cheese until creamy. If you have a blender, try to get all the lumps out of the cottage cheese.

At low speed, beat in cornstarch, flour, lemon juice and vanilla, sugar and eggs. Add melted butter and sour cream. Beat until smooth. Pour into pan.

Bake one hour 10 minutes until firm around the edges. Turn off oven and open door slightly. Let stand in oven for 2 hours.

Remove cake from oven. Let cool completely. Refrigerate until chilled, several hours. To serve, run spatula around side of cheesecake to loosen. Remove side of pan, leaving the bottom intact. Serve with fruit on top.