2 lbs. Ricotta cheese
2 eggs
1/4 c. sugar
1/8 tsp. salt
1 lemon, juiced or 1/4 c. lemon juice
8 oz. cream cheese, softened

Place all ingredients for filling in mixer and blend well. Set aside.

BATTER:

1/2 lb. butter, melted
1/2 c. sugar
2 eggs
1 c. sifted flour
3 tsp. baking powder
1/8 tsp. salt
1/4 c. milk
1 tsp. vanilla extract

Mix batter ingredients by hand and spoon 1/2 batter into two greased 9 inch pie pans. Top this with filling, spreading, not mixing with batter. Spread remaining batter over filling. Bake at 300 degrees F. for 1 1/2 hours. Cut in wedges and serve with fresh fruit and grilled Canadian bacon. Yield: 12 servings.