1 lb. cream cheese
1 lb. Ricotta, drained
1 1/2 c. sugar
4 eggs, well beaten
2 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. flour
3 tbsp. cornstarch
1/4 lb. butter, melted
1 pt. sour cream
Spring-form pan

Cream cream cheese until light and fluffy. Drain water from Ricotta and add to cream cheese. Beat in sugar and add beaten eggs, lemon juice, and vanilla. Mix flour and cornstarch together and add gradually butter and sour cream; mix well. Bake 1 hour at 325 degrees and let sit in turned off oven for 2 hours. After removal from oven, let cake come to room temperature; chill and remove from pan.