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

Have all ingredients at room temperature. Drain excess liquid from sour cream. Cream the cream cheese well, add sour cream, sugar and flour, blend well (making sure there are no lumps in the mixture). Add eggs one at a time, beating after each addition. Add vanilla and lemon juice. Add Ricotta and mix thoroughly.

Pour into a well greased and floured 10 inch spring form pan. Bake at 350 degrees for 1 hour. If the center just barely jiggles like set Jello, the cake is done. Turn the oven off and let cake cool in the oven. Cake should set for at least 12 hours before serving.