1 lb. ricotta
2 lg. pkgs. cream cheese
1 1/4 c. sugar
4 eggs
3 tbsp. flour
3 tbsp. cornstarch
1 tbsp. vanilla
1/4 lb. butter, melted
1/2 lemon, squeezed for juice
1 pt. sour cream

1. Cream together first 3 ingredients, then beat in 4 eggs.

2. Blend the last six ingredients in another bowl. Then blend the two mixtures together.

3. Grease and flour a springform pan and add mix.

4. Bake at 325 degrees for about 1 1/2 hours or until golden brown and split in middle.

5. Leave cake in oven for 1 hour with the heat off.

6. Sprinkle with cinnamon.

7. Tastes best if cooled in refrigerator overnight.