2 lb. ricotta cheese
1 lb. cream cheese
1 pt. sour cream
6 eggs
1 1/2 c. sugar
6 tbsp. flour
2 tbsp. lemon juice
2 tbsp. vanilla

Butter and flour 9 inch spring form pan. Cream together ricotta and cream cheeses. Add flour, sugar, lemon juice, and vanilla. Beat well on medium speed with mixer. Add eggs, one at a time on low speed. Gently fold in sour cream by hand. Bake at 350 degrees for 1 hour. Leave in unopened oven for 5 hours. Remove sides of pan and refrigerate.

Top with cherry pie filling if desired. Serves 12.