1 lb. ricotta cheese
2 c. sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tsp. vanilla
5 tsp. fresh lemon juice

Makes 1 (10 inch) cheese cake. Combine ricotta cheese and sour cream in a mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 more minutes. Pour mixture into a 10 inch springform pan.

Bake in a preheated 350 degree oven for 1 hour. Turn heat off and leave in oven with door closed for 1 more hour. Cool on rack.

Note: Have all the ingredients at room temperature and bake the cake on the middle rack of the oven. If you have a large capacity food processor, by all means use it for this recipe. The steel blade will blend the ricotta to a velvety texture and the resulting cheese cake will be very smooth and creamy.