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

Preheat oven to 350 degrees. Have all ingredients at room temperature. Combine ricotta cheese and sour cream in large bowl. Beating slowly, add cream cheese, sugar and butter. Increase mixer speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat at highest speed for 5 minutes. Pour mixture into a 10 inch springform pan. Bake at 350 degrees for 1 hour. Turn oven off and leave cake in oven with door closed for 1 more hour. Then remove and cool on rack.