LINDA'S COMPLICATED BUT WORTH IT 3 POUND CHEESECAKE

ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE
Note: If you don't have a stand mixer or a REALLY GOOD hand mixer, don't bother with this one.

Ingredients:

A double batch of your favorite crumb crust, pressed onto the bottom and slightly up the sides of a 9 inch spring-form pan, and baked at 300 degrees for 15 minutes. Cool thoroughly (I usually do this the night before and let it sit). Crust will be thick.

1 pound of cream cheese
1 pint of sour cream
1 pint of small curd cottage cheese
4 eggs
one and a half sticks of butter, melted (not margarine!! c'mon--if you're gonna go to this much trouble, use the real thing)
2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3 tablespoons corn starch
3 tablespoons all-purpose flour

Directions:

Put cottage cheese, eggs and flavorings into food processor or blender and puree until smooth. Pour into large mixing bowl.

Add cream cheese and beat until smooth
Add sour cream, flour and corn starch, beat until smooth

Bake in a 300 degree oven for an hour and five minutes. Turn off oven and leave cheesecake inside for an additional 2 hours.

Remove cheesecake and allow to cool for 7 hours (overnight)
Refrigerate until chilled.
Serve any way you want it.

This is a New York deli-style cheesecake. It's as good as they get.

Thanks to Linda!