1 lb. Ricotta cheese
2 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
4 eggs
1/4 tsp. vanilla
3 tbsp. lemon juice
3 tbsp. flour
3 tbsp. cornstarch
1/4 c. melted butter
1 pt. sour cream

Blend Ricotta with cream cheese; add sugar. Beat eggs, one at a time. Add vanilla, lemon juice, flour, cornstarch and butter; mix well. Fold in sour cream, blend well until smooth.

Butter a 10" spring form pan. Place pan that has been filled with batter in a cold oven. Bake at 325 degrees for 1 hour. Do not open door at any time. When the 1 hour is completed, turn off the oven and leave cake in the oven for 2 hours. Remove, cool and top with filling of choice.