German Cheesecake

8 oz. package cream cheese
2 Tbsp. milk
2 Tbsp. butter
1 Tbsp. vanilla or lemon extract
2 cups cottage cheese
1 1/4 cups sugar
3 Tbsp. cornstarch
4 eggs (separated)

Low fat cheeses are fine. Bring cream cheese to room temperature. Beat egg whites until they form stiff peaks. Puree cottage cheese in blender. Add remaining ingredients, and fold in egg whites. Pour into crust. Bake at 350 degrees for 1 hour on bottom rack. Turn off oven and allow cake to cool in the oven. Sift powdered sugar over cooled cake.

Crust:
4 Tbsp. butter or margarine
4 Tbsp. sugar
2 Tbsp. milk
1 egg
1 tsp. Baking powder
½ cup flour 

Mix all ingredients and pat in an 8 to 9 inch spring form pan.

This is my favorite cheesecake made by my friend Ella Pendleton