Cheese Cake

16 oz. cream cheese

2 tsp. vanilla

2 tsp. lemon juice

16 oz. cottage cheese (small flakes or whipped)

4 eggs

3 Tbs. corn starch

16 oz. sour cream

4 Tbs. flour

1½ cups sugar

½ cup melted margarine

Melt margarine in small pan and set aside. Put all of the above ingredients into a mixing bowl except sour cream and melted margarine. Beat until light and frothy, scraping bowl often, then blend in sour cream and margarine until well mixed. Butter stem pan or bundt pan thoroughly, and pour batter into pan (pan will be almost full). Bake at 350-degrees one hour. Turn off oven; open door slightly, and let cake in oven until completely cool. Invert cake onto plate, chill thoroughly. (I like to bake the cake late at night, turn oven off, open door slightly, and let cake remain in oven all night – in the morning it is completely cool and ready to invert onto plate.)