Cheese Cake

• graham cracker crumbs
• 1 lb. small curd creamed cottage cheese
• 2 (8 oz.) pkg. cream cheese, softened
• 1 1/2 c. sugar
• 4 eggs, slightly beaten
• 1/3 c. cornstarch
• 2 Tbsp. lemon juice
• 1 tsp. vanilla
• 1/2 c. butter, melted
• 16 oz. dairy sour cream

1. Grease a 9-inch spring-form pan. Dust with graham cracker crumbs.
2. Sieve cottage cheese into a large mixing bowl. Add cream cheese.
3. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended.
4. Add melted butter and sour cream. Blend with low speed.
5. Pour into prepared pan. Bake at 325u0b0 (slow oven) about 1 hour and 10 minutes or until firm around edges.
6. Turn off oven; let cake stand in oven 2 hours. Remove and cool on wire rack. Remove sides of pan.
7. Makes 12 servings.

graham cracker crumbs, curd creamed cottage cheese, cream cheese, sugar, eggs, cornstarch, lemon juice, vanilla, butter, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938399 (may not work)