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

Whip cream cheese fluffy. Add ricotta and sugar, keep whipping. Beat eggs separately then add lemon juice, vanilla and melted butter.

Mix flour and cornstarch then add. Add sour cream and whip to smooth texture. Preheat oven to 325 degrees. Use spring pan 10 inch. Cook for 1 hour only. Turn off oven, leave in oven for 2 hours, then chill for 3 hours. Butter spring pan.