#1058 - Cottage Cheesecake

(by Shirley McNevich)

2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. creamed cottage cheese
1 1/2 cups white sugar
4 eggs
3 TBSP cornstarch
3 TBSP flour
1 1/2 TBSP lemon juice
1 tsp. vanilla
1/2 cup butter (melted)
1 pint sour cream
1 can Lucky Leaf cherry pie filling OR fresh sliced strawberries

In a mixer add cream cheese and cottage cheese--beat until creamy. Add eggs and white sugar--beat until smooth. Turn mixer on low while adding cornstarch, flour, lemon juice and vanilla. Keep mixer on low and add melted butter and sour cream--beat until smooth. Pour batter into a greased 9" springform pan. Bake at 325 degrees for 1 hour and 10 minutes or until edges of cake are firm. Turn off the oven but leave the cake in the oven for 2 hours. After 2 hours, remove cake from oven and refrigerate overnight. Spoon pie filling or fresh strawberries on top before serving.