1 lb. (1 sm.) Ricotta
2 (8 oz.) pkg. cream cheese
1 pt. (lg.) sour cream
1 1/2 c. sugar
4 eggs
Juice 1/2 lemon
1/4 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour
1/4 c. melted butter

Blend Ricotta and cream cheese in mixer (creamy-creamy). Gradually add sugar and eggs (one at a time). Add dry ingredients (mix master). Add cooled melted butter. Add vanilla and lemon juice. Fold in sour cream. Put in spring mold pan (9 or 10 inch cake pan, collapsible bottom). Grease pan. Place in center of oven. Oven 300-325 degrees. Do not set oven ahead of time. Bake 1 hour and 5 minutes. Shut oven off and leave in 2 hours.