1 lb. Ricotta cheese
1 lb. sour cream
1 lb. cream cheese
1 1/2 c. sugar
4 oz. (1 cube) butter, melted
3 jumbo eggs
3 tbsp. flour
3 tbsp. cornstarch
4 1/2 tsp. vanilla
4 1/2 tsp. fresh lemon juice

Place ingredients in order given in a large mixing bowl. Beat with electric mixer. Start on low speed, move to medium and finish with about 10 minutes on high speed. Batter should be smooth and liquid. Grease and lightly flour a round baking pan 10 inches in diameter and 3 inches high. Pour batter into pan and bake 1 hour in preheated 350°F oven. Leave cake in oven, with door closed, for an additional hour after heat is turned off. Then cool on rack and refrigerate for storage.

Makes 20 servings.