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

Mix both cheeses with sugar, blend well. Add beaten eggs, lemon juice and vanilla. Blend - add remaining sugar, cornstarch and flour, blend well. Add cooled butter and sour cream, keep blending.

Pour into greased 10 inch spring pan. Preheat oven to 400°F, put cake in oven, lower heat to 350°F. Bake 1 hour.

When done, turn off oven, open door and leave cake in 1/2 hour longer. Cool and refrigerate overnight. Remove from pan, flip and work off bottom gently with knife.

Can bake up to 2 days ahead.