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

Place 1 pound ricotta cheese in mixer. Blend in 1 pound softened cream cheese. Add 1 1/3 cups of sugar. Beat 4 eggs, one at a time. Stir in juice of 1 lemon, 1 1/2 teaspoons vanilla, 3 tablespoons flour, 3 tablespoons cornstarch and 1/4 cup melted butter. Blend until smooth. Blend in 1 pint sour cream.

Pour mixture into 9 inch greased cheese cake pan. Place in (cold oven) turn oven to 325 degrees for 1 hour, shut oven off, leave cheese cake in oven for 2 hours until cold. Do not open oven while cake is cooking. Cherry's or your favorite fruit can be added to the top.