1 lb. creamed cottage cheese or Ricotta cheese
1 lb. cream cheese
1 1/2 c. sugar
4 eggs
Juice of 1/2 a lemon
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. melted butter
1 pt. sour cream

Cream the cheeses in a bowl. Add sugar gradually beating. Add eggs, beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add butter; mix until smooth. Blend in sour cream.

Pour into greased 9 or 10 inch springform pan. Bake in moderate slow oven (325 degrees) until firm (about 1 1/2 hours). Turn off heat. Let stand in oven 2 hours or longer. Remove ring when cool.