24 oz. ricotta cheese (I use Galbani)
2 (8 oz. ea.) pkgs. cream cheese, softened
6 eggs
2 tbsp. vanilla
6 tbsp. all-purpose flour
1 pint dairy sour cream (2 cups)

Preheat oven to 325°F.

Cream together ricotta and cream cheese. Add eggs, beating them in one at a time. Add vanilla. Spoon in flour and dairy sour cream, mix well. Pour into a 10-inch springform cake pan.

Bake at 325°F oven for 1 hour (more or less).

Submitted by: Debra H.