Ingredients
| 1 lb. | cottage cheese | | 1 lb. | cream cheese, softened, | | 1-1/2 cup | sugar | | 4 | eggs | | 3 tbsp. | cornstarch | | 3 tbsp. | all-purpose flour | | 2 tbsp. | lemon juice | | 1 tsp. | vanilla | | 1/2 cup | melted butter, cooled | | 2 cups | sour cream |
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Instructions
Preheat oven to 325°F. Sieve the cottage cheese into a mixer bowl. Add the cream cheese and beat with an electric mixer until well-blended and creamy. Beat in the sugar and then the eggs. Beat in the cornstarch, flour, lemon juice, and vanilla. Beat well. Fold in the butter and sour cream or beat in at low speed. Pour into a lightly greased springform pan and bake one hour and fifteen minutes, or until set. Turn oven off and let cake cool in oven three hours. Chill well.
Author's Comments
Recipe from Ruth Hanschka.
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