1 1⁄2 Lbs Pot Cheese (or Cottage)
3⁄4 Lb. Cream Cheese
1 3⁄4 C Sugar
6 T Corn Starch
8 Eggs
3 T Lemon Juice, to taste
2 t Salt
1 1⁄2 Pints Sour Cream

Garnish with fresh fruit.

Purée the pot cheese in electric food processor or blender until very smooth.

Combine with remaining ingredients.
Spoon into 9” springform pan. Bake at 350° for 1 hour.

Turn the oven off and leave the cheesecake for another 2 hours in the cool oven.

To finish, place cheesecake in preheated broiler until the top is golden. Garnish with fresh fruits.

Cake may be frozen.