Spring form pan
2 (8 oz.) pkg. cream cheese, softened
1 lb. creamed cottage cheese (ricotta cheese, I use it)
1 1/2 c. sugar
4 eggs, slightly beaten
3 tbsp. flour
3 tbsp. cornstarch
3 tbsp. lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla extract
1/2 c. butter, melted
1 pt. sour cream

Preheat oven to 325 degrees. Grease a 9 inch spring form pan.

In the large bowl of an electric mixer, beat the cream cheese with cottage cheese (ricotta cheese - I found that it made the cheese cake a lot firmer) at high speed, until they are well combined. Gradually beat in the sugar and the eggs.