16 oz. cream cheese
16 oz. Ricotta cheese
1 1/2 c. sugar
4 eggs
1 tbsp. lemon juice
3 tbsp. cornstarch
3 tbsp. flour
1/2 stick melted butter
1 1/2 tsp. vanilla
1 pt. sour cream

Allow Ricotta cheese, cream cheese, sour cream and eggs to reach room temperature. Butter a 10 inch springform pan.

Cream cream cheese and Ricotta well. Gradually add sugar, beating well. Add eggs, beating thoroughly after each addition. Add lemon juice, vanilla, butter, cornstarch and flour; mix thoroughly. Fold in sour cream; pour into pan. Bake in a cold (325 degree) oven for 60 minutes. Turn oven off, remove after 2 to 3 hours to cool in form.