1 lb. Ricotta cheese
1 lb. cream cheese
1 1/2 c. sugar
4 eggs
Juice of 1/2 lemon
4 tbsp. flour
4 tbsp. cornstarch
1 tsp. vanilla
1/4 lb. butter
1 pt. sour cream

Mix all ingredients except sour cream until smooth. Pour into 10 inch spring form pan. Bake at 350 degrees for 1 1/2 hours. Turn off oven and let stand in there for 1 1/2 hours more. Spread on sour cream. Will last in refrigerator for 2 weeks. Can substitute 1 pound cottage cheese.

VARIATION: Prepare graham cracker crust; pour in filling and top with sour cream and prepared cherry or blueberry pie filling. Makes 2 cakes.