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

Mix cream cheese and cottage cheese until blended. Beat eggs until lemon colored. Add sugar and lemon juice to eggs. Gradually add egg mixture to cheese mixture. Combine flour and cornstarch and stir into cheese mixture. Add butter and vanilla. Mix well. Add sour cream last. Pour into ungreased 9 x 13 inch pan.

Bake in preheated 325 degree oven for 15 minutes, then at 375 degrees for 40 minutes. Turn oven off. Leave cheesecake in oven for 1 hour without opening door. Cool on rack. Chill.