Mom's Cheesecake

Bev White

1 lb cream cheese, softened

1 lb creamed cottage cheese

1 ½ cups sugar

4 eggs beaten lightly

2 Tbs lemon juice

1 tsp vanilla

3 Tbs flour

3 Tbs cornstarch

¼ pound butter, melted (1 stick)

1 pint sour cream (1 lb container)

preheat oven to 325F

Using a blender, cream the cream cheese in a bowl until light and fluffy. rub the cottage cheese through a fine sieve into a bowl.

Add to the fluffy cream cheese and beat in the sugar gradually

Add the eggs, lemon juice and vanilla

stir the flour and cornstarch together in small cup and gradually beat into the cheese mixture. Add the melted butter and sour cream and mix well.

Pour into a greased springform pan and bake about 1 hour and 10 minutes until set in middle.

Turn off oven and leave cake in oven 2 hours or more. remove and let come to room temp before chilling in fridge

Can put foil around bottom and sides of pan and bake in pan with 1 inch water in bottom to prevent cracking. see crust recipe

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