1 lb. cream cheese, softened
1 1/2 c. sugar
3 tbsp. flour
2 tsp. vanilla
1 pt. sour cream
Juice of 1/2 lemon
1 greased 9 or 10 inch springform pan
1 lb. ricotta cheese (or pot cheese strained)
3 tbsp. cornstarch
1/4 lb. plus 2 tbsp. sweet butter, melted
4 well beaten eggs

Mix cream cheese and ricotta. In separate bowl, mix sugar, flour, and cornstarch. Add dry mix to cheeses. Mix well. Add vanilla and butter. Mix well. Add sour cream and lemon juice. Mix well. Add eggs and mix for 5 minutes. Pour into pan and bake at 325 degrees for 1 hour. Turn off oven and let cake sit in oven for 2 hours more. Chill 8 hours before serving. This recipe has been tried and is fantastic.