1 lb. ricotta cheese
1 lb. cream cheese (2 lg.)
1 1/2 c. sugar
4 eggs
juice of 1/2 lemon
1/4 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 c. melted butter
1 (8 oz.) pt. sour cream

Blend ricotta and cream cheese in a mixer. Gradually add sugar. Beat eggs in one at a time. Add lemon, vanilla, cornstarch, flour and melted butter. Mix until smooth. Then blend in sour cream. Pour into a 9 inch greased and floured spring form pan. Cook 1 hour at 350 degrees. Turn off oven and do not open the door for 2 hours. Top with cherries, strawberries or the fruit of your choice.