Yield: 8 Servings
|1 pounds||Creamed cottage cheese|
|1 pounds||Cream cheese|
|4 \N||Eggs, lightly beaten|
|1½ tablespoon||Lemon juice|
|¼ pounds||Butter melted|
|1 pint||Thick sour cream|
|1 \N||Graham cracker lined pan|
Beat smooth both cheeses and beat in the eggs and vanila to blend.
Blend in lemon juice, flour and cornstarch. add and blend in the melted butter and sour cream. Pour into a graham cracker crumb lined pan. Bake 1 hour at 325. Turn off oven. Let cake remain in oven with door closed for 2 hours without opening door. remove cake from oven and chill.