1 lb. cottage cheese
1 lb. cream cheese, softened
1 1/2 c. sugar
4 eggs
1 to 2 tsp. lemon juice
1 tsp. vanilla
3 tbsp. flour
3 tbsp. cornstarch
1 stick melted butter
1 pt. sour cream

Cream cottage cheese. Gradually add cream cheese and beat well. Beat in sugar. Add eggs, one at a time, beating well. Stir in lemon, vanilla, flour and cornstarch. Add butter and mix until smooth. Blend in sour cream.

Bake in a greased 9-inch spring-form pan for 1 hour at 325°F. Turn off oven and let cake stand at least 2 hours or overnight. DO NOT OPEN OVEN FOR AT LEAST 3 HOURS.