Jewish-American Cheesecake - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese
1 lb. creamed cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
3 Tbsp. cornstarch
3 Tbsp. flour
1 1/2 Tbsp. lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1/2 c. butter, melted
1 pt. sour cream

Preparation

Preheat oven to 325\u00b0.
Grease a 9-inch spring-form pan. Beat cream cheese with
cottage
cheese
at
high speed, until they are well combined.
Gradually
beat
in sugar, then eggs. At low speed beat
in cornstarch, flour, lemon juice, rind and vanilla.
Add the melted
butter
and
sour
cream.
Beat just until it is smooth.
Pour
into
greased pan.
Bake 1 hour and 10 minutes or until firm around edges.
Turn off oven; let pan sit in oven for 2 hours,
out
of oven another 2 hours.
Chill in refrigerator 3 hours
or
until well chilled.
Pour desired topping
over cheesecake.
This
cheesecake
is
sold
in
New York's finest restaurants.