1 lb. Ricotta cheese
2 (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs
Juice of 1/2 lemon
1/4 c. butter (melted)
1 pt. sour cream
1/4 tsp. vanilla
3 tbsp. flour
3 tbsp. cornstarch

Blend Ricotta, cream cheese at medium speed with mixer. Add sugar. Beat eggs in one at a time. Add vanilla, lemon, flour, cornstarch and butter. Blend well until all smooth. "Fold" in sour cream until totally smooth. (Do not beat.)

Pour into 10 inch cheesecake pan. Place in cold oven set for 325 degrees 1 hour. Turn oven off. Leave in oven for 2 hours. Do not open oven. Serve with favorite fruit.