New York Style Cheesecake II
2 pkgs. (8 oz. each) cream cheese, softened
1 lb. (16 oz.) creamed cottage cheese
1-1/2 cups sugar
4 eggs, slightly beaten
3 tablespoons cornstarch
3 tablespoons flour
1-1/2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 cup melted butter or margarine
1 pint sour cream
Preheat oven to 325ºF. Grease a 9-in. springform pan.
Beat cream cheese with the cottage cheese until creamy. Add sugar and eggs. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream, beat until smooth. Pour into pan and bake 1 hour and 10 minutes. Turn oven off and let sit in oven for 2 hours with oven door closed. Remove cake from oven, let cool and refrigerate until well chilled. Serve with any prepared fruit or any pie filling.