1 lb. cream cheese, room temp.
1 lb. creamed cottage cheese
1 1/2 c. sugar
4 eggs, lightly beaten
2 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. flour
3 tbsp. cornstarch
1/4 lb. (1 stick) butter, melted
1 pt. sour cream (16 oz.)

Using electric mixer cream the cream cheese, add cottage cheese gradually. Add sugar, eggs, lemon juice and vanilla. Mix together cornstarch and flour; add gradually. Melt butter and add gradually. Add sour cream. Mix everything very well.

Pour into greased 10 inch springform pan (with removable bottom). Bake for 1 hour at 325 degrees, then, without opening door, turn off oven and leave cake in for another 2 hours.