1 pt. sour cream
1 lb. Ricotta cheese
1/2 c. + 2 tbsp. melted sweet butter
2 tsp. vanilla
1 lb. cream cheese
4 eggs
1 tbsp. lemon juice
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 c. sugar

Lightly beat eggs and set aside. Mix cream cheese and Ricotta cheese. Add lemon juice and vanilla and mix well. Add flour and cornstarch and sugar; mix well. Add butter and mix well. Add sour cream and mix well. Add eggs and mix gently.

Pour into a well-greased and floured springform pan. Cook in 325 degree oven for 1 hour. Shut off oven and let cake finish baking for 2-2 1/2 hours. Cake will rise above the pan and then settle down. Work the pan with your hands a bit before opening (once it is cool).