1 lb. cream cheese
1 lb. ricotta or cottage cheese
1 pt. sour cream
1 1/2 c. sugar
4 eggs, beaten
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 tbsp. lemon juice
1 1/2 tbsp. vanilla
1 stick butter, melted

In mixer cream the cream cheese and ricotta. Add sugar; cream well. Add eggs, lemon juice and vanilla. At low speed, add flour and cornstarch. Add sour cream and melted butter. Pour batter into a greased 9 or 10 inch spring from pan. Bake at 325 degrees for 1 hour. Turn oven off and leave cake in oven for 2 hours more. Remove from oven and allow to cool. Refrigerate 12 to 24 hours before serving.

This cheesecake is much better if allowed 2 to 3 days to set.