Mama’s Cheesecake

Preheat oven to 215°F. Grease a 9-inch springform pan. (Or substitute a 10-inch pan.) Using paddle attachments on a stand mixer, cream butter, cream cheese and sugar until light and fluffy. Purée cottage cheese, flour and cornstarch in food processor or a blender until smooth. Blend the two mixtures together and beat until fluffy. Transfer the combined mixture to a large mixing bowl and add eggs one at a time. Next, add lemon juice, vanilla, sour cream, and limoncello. Pour into the prepared pan. Place in oven and bake for 65 minutes in a water bath. When done baking, do not open oven doors. Turn off heat and let cheesecake remain in oven for 2 hours. Remove from oven and cool completely before running a thin knife around the inside of the pan and releasing the spring. Serve at room temperature or chilled.