1 stick butter, softened
4 eggs
2 c. sugar
1 pt. sour cream
1 tbsp. vanilla extract
1 tbsp. lemon juice
2 (8 oz.) cream cheese, softened
1/2 lb. Ricotta
3 tbsp. flour
3 tbsp. cornstarch

TOPPING:

1 pkg. frozen strawberries, drained but reserve 3 tbsp. of its juice

Preheat oven to 325 degrees. Baking time 2 1/2 hours. In a large bowl, cream very well the butter, eggs and sugar. Blend in sour cream. Mix in vanilla and lemon juice. Add and blend well the softened cream cheese, beating until creamy. On low speed, add flour, cornstarch, then ricotta, mix well.

Pour into spring form pan. Bake for 1 1/2 hours until sides and top are light golden. Turn off oven, but leave cake inside with door slightly open for last hour. Cool.

Just before serving, top cake with strawberries; drizzling the 3 tablespoons of reserve juice over cake. Serve.