1 1/4 c. sugar
1 (16 oz.) Ricotta cheese
1 (16 oz.) sour cream
2 (8 oz.) pkgs. cream cheese
1 stick butter (melted)
3 tbsp. flour
3 tbsp. cornstarch
1 tsp. vanilla
4 eggs
Juice of 1 lemon

Mix Ricotta, cream cheese and sugar. Add eggs one at a time, beating well after each addition. Add cornstarch and melted butter, lemon juice and vanilla. Fold in sour cream. Pour into spring tube pan. Bake at 325 degrees for 1 hour. Turn oven off and leave cake for 2 more hours. Do not open oven door.