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

Cream the two cheese in large bowl. Add sugar together with cornstarch and flour. Mix well together and beat slowly until well blended. Add eggs one at a time, beat well after each egg is added. Add the lemon juice, vanilla, and melted butter. Mix until smooth. Add sour cream; mix again.

Pour into 10 inch greased spring pan. Bake at 325 degrees for 1 hour. Turn heat off and let cake remaining in oven for 2 more hours. Do not open oven!

NOTE: To make a higher cake, use 2 pounds ricotta cheese and 6 eggs. Do not open oven for 3 hours.