16 oz. cream cheese
1 lb. ricotta cheese
1 1/2 c. sugar
6 eggs
1/2 lemon
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 lb. butter
1 pt. sour cream

Cream 16 ounces of cream cheese. Add all ingredients to the cream cheese. Beat with mixer until smooth. Fold in 1 pint of sour cream. Bake 1 hour at 325 degrees. Turn off oven and let cake sit in oven for 2 more hours. Cool in refrigerator for 2 hours before cutting. Use a springform pan.