CAKE:

1. 2 lbs. Ricotta cheese
2. 1 lb. cream cheese
3. 6 tbsp. flour
4. 1 1/2 c. sugar
5. 2 tbsp. lemon juice
6. 1 tbsp. vanilla
7. 5 eggs, beaten together well
8. 1 pt. sour cream

CRUST (IF DESIRED) :

1/2 c. butter
1/2 c. brown sugar
1 c. flour
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Butter and flour 9 inch spring pan. Cream together Ricotta cheese and cream cheese. Add flour, sugar, lemon juice and vanilla, beating well at medium speed. Fold in beaten eggs and the sour cream. Pour into pan. Bake at 350 degrees for 1 hour. Let rest 3-5 hours - then refrigerate.

FOR CRUST (IF DESIRED) : Cream butter and brown sugar. Add flour and chopped nuts - mix well - press onto bottom of pan and up the sides. Pour cake mix over the crust.