2 (8 oz. ea.) pkgs. cream cheese, softened
1 lb. cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 tbsp. cornstarch
3 tbsp. all-purpose flour
1 1/2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. (1 stick) butter, melted
1 pint dairy sour cream

Grease a 9-inch spring-form pan. In the bowl of a mixer, at high speed, beat cream cheese and cottage cheese until creamy, gradually beating in the sugar, then beat in the eggs until well combined. At low speed beat in the cornstarch, flour, lemon juice and vanilla. Add butter and sour cream. Beat just until smooth.

Pour into pan and bake at 325°F for 1 hour and 10 minutes. Turn off the oven and leave the cake in the oven undisturbed for 2 hours. Remove and let cool completely. Refrigerate until well chilled. Run a spatula around the sides to loosen. Remove side of pan and leave the bottom in place.

Makes 12 servings.

Submitted by: Gillian Crawford