Preheat oven to 375 degrees. Need 9 inch springform pan.

1 lb. cream cheese
1 lb. creamed cottage cheese
1 1/2 c. sugar, can use less
6 eggs
3 tbsp. cornstarch
2 tsp. lemon juice
1 pt. sour cream
3 tbsp. flour
6 tbsp. melted butter
2 tbsp. vanilla

All ingredients should be room temperature.

In large bowl using electric mixer, mix cottage cheese and cream cheese until well blended. Add sugar and blend well. Add eggs; blend well. Add lemon juice, vanilla then beat in flour and cornstarch. Add melted butter and sour cream; blend well. Batter will be very loose.

Pour into greased spring pan. Bake 1 hour at 350 degrees. Turn oven off and let stay in closed oven for 2 more hours, no peeking. Refrigerate until cold.

Note: (I have used store brand products, ie, Waldbaums cream cheese and cottage cheese and the cake comes out just as good as with name brands.) Cake may split in oven.