Greetings! Today is a special edition because my mom is joining me in her kitchen to share her world famous cheesecake recipe. Now this is not your traditional cheesecake. This is a crustless light and airy cheesecake, not your typical dense, thick, graham cracker crusted cake. This is not going to look perfect, but it tastes delicious. A special occasion cake for certain. The special occasion this time around is a family reunion, my brother and his family came for a visit recently and this video was made over the course of 2 weeks. 2 Bricks of Philadelphia Cream Cheese softened 16 oz (1 Pint) Small Curd 4% fat Cottage Cheese 2 Cups Granulated Sugar 4 Eggs Lightly Beaten 1 1/2 Tablespoons Freshly Squeezed Lemon Juice 1 Tablespoon Good Quality Vanilla 3 Tablespoons Corn Starch 3 Tablespoons Flour 1 Stick Butter (Do not use margarine here) Melted 16 oz ( 1 Pint) Good Quality Sour Cream Beat cream cheese with mixer until fluffy. Add cottage cheese and beat 3 minutes until well incorporated and fluffy. Add in Sugar and mix until well combined. Add in Eggs and blend until incorporated, add in lemon juice and vanilla and beat until smooth. Add in flour and corn starch until well blended then add in melted butter and sour cream, stopping between each addition for them to become well mixed into the batter. You will then pour the batter into a 10 inch spring form pan and bake at 325 for 1 hour. After 1 hour, turn the oven off and leave the cheesecake in the oven for 2 more hours …

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