CAKE: 2 (8 oz.) pkgs. cream cheese
1 lb. Ricotta cheese
1 1/2 c. sugar
4 eggs, slightly beaten
1 pt. sour cream
3 tbsp. cornstarch
3 tbsp. flour
1 1/2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted GLAZE: 2 (10 oz.) pkgs. frozen strawberries
4 tbsp. sugar
2 tbsp. cornstarch
1 c. strawberry liquid Beat cream cheese and Ricotta until creamy. Add sugar and eggs. On low speed add cornstarch, flour, lemon juice and vanilla. Add sour cream and butter. Beat until smooth. Pour into a 9 inch greased springform pan. Bake 325 degrees 1 hour 10 minutes. Turn oven off and let stand in oven for 2 hours. Do not open oven! Glaze: Combine sugar and cornstarch in a small pan. Add strained strawberry liquid. Stir until smooth. Cook on medium heat, stirring constantly until boiling. When mixture is translucent remove from heat. Cool. Add strained strawberries. When cake is completely cool spread glaze on top. | 
