1 lb. ricotta
1 lb. cream cheese
4 eggs
1/4 lb. butter, melted over hot water
1 1/2 c. sugar
3 tbsp. flour
3 tbsp. cornstarch
1 tsp. lemon juice
1 tsp. vanilla
1 lb. sour cream

Butter and flour 9-inch springform pan. Cream well after each ingredients. Preheat oven to 375 degrees. Cream first column together well. Add second column to cream mixture. Pour into spring pan. Bake cake at 375 degrees for 15 minutes. Lower heat to 350 degrees and bake for 45 minutes. Turn oven off and leave cake in oven for 2 hours. Then cool on table for 2 hours. Put in refrigerator.

IMPORTANT: Do NOT open oven once you put cake in!