1 lb. ricotta cheese, room temperature
2 pkg. cream cheese (8 oz. each)
1 1/2 c. sugar
4 eggs
1/4 c. melted butter
1/2 tsp. lemon juice
1/2 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1 pt. sour cream

Blend ricotta and cream cheese well. Blend in sugar. Beat in eggs one at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well.

Pour into a 10 inch buttered springform pan. Place in cold oven and turn heat to 325 degrees. Bake 1 hour. Do not open oven door. Turn off oven and leave until cool without opening oven (no peeking). Delicious with cherry pie filling or whatever you prefer. It's good just plain.