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1 lb. ricotta cheese, room temp.
2 (8 oz.) pkgs. cream cheese, room temp.
2 c. sour cream
1 1/2 c. sugar
4 eggs
2 tsp. lemon juice
1/2 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 c. butter, softened

Blend cream cheese and ricotta together. Add sugar and eggs, mix in. Add lemon juice, vanilla, cornstarch, flour and butter. Beat until smooth. Fold in sour cream.

Into a generously buttered 9 inch springform pan pour batter. Put in oven at 325 degrees. Bake 1 hour. DO NOT open oven door. Turn off oven, leave cake in for 2 more hours. Do not open oven door. Cool in pan. Fruit topping can be used on top.

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