1 lb. ricotta cheese, room temperature
2 pkg. (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs
1/2 tsp. lemon juice
1/2 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 c. melted butter
1 pt. sour cream

Blend ricotta cheese and cream cheese well. Blend in sugar. Beat in eggs, one at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well.

Pour into 10 inch buttered springform pan. Place in cold oven and turn heat to 325 degrees. Bake 1 hour. Do not open oven door; turn off oven and leave until cool at least 2 more hours.