1 lb. Ricotta cheese
2 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
1 tsp. vanilla
3 tbsp. lemon juice
1 stick melted butter
3 tbsp. cornstarch
3 tbsp. flour
4 eggs

Mix ingredients together and put into spring pan, 3 quart size. Fold in 1 pint sour cream. Bake in 325 degree oven for 1 hour. Shut off oven and keep door closed for 2 hours, leaving cheese cake inside oven for 2 hours. Use any topping you desire.