2 (8 oz.) pkgs. cream cheese, softened
16 oz. Ricotta (or creamed cottage cheese)
1 1/2 c.sugar
6 eggs, beaten
1 stick butter
1 tsp. vanilla
1 tsp. lemon juice
3 tbsp. flour
3 tbsp. cornstarch
16 oz. sour cream

Cream cheeses together. Add sugar gradually. Add the eggs and beat well. Add lemon and vanilla, then cornstarch and flour. Add melted butter. Beat until smooth. Stir in sour cream. Pour into a greased and floured 9 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn oven off, leave cake in turned off oven for another hour.