1 lb. Ricotta
1 lb. cream cheese
1 1/2 c. sugar
4 eggs
1/2 lemon
1 pkg. frozen strawberries
3 tbsp. cornstarch
3 tbsp. flour
1/4 tsp. vanilla
1/4 c. melted butter
1 pt. sour cream

Press Ricotta through a sieve and then blend cream cheese in with electric mixer. Add sugar, beating it in gradually. Beat in eggs one at a time. Stir in the juice of lemon, vanilla, cornstarch, flour, and butter. Blend it all until smooth and at last blend in the sour cream.

Pour mixture into a 9 inch greased springform pan. Turn oven on after cake is in. Oven must be cold. Then bake for 1 hour at 325 degrees. Do not open oven door at any time.

After you have turned off oven, let it stay in oven for 2 more hours. Total: 3 hours. Then remove and place on rack. Do not remove from pan until completely cooled.

TOPPING:

Heat juice of defrosted strawberries with 2 tablespoons of cornstarch and then mix in fruit. Pour on cake and cool in refrigerator.