1 lb. ricotta cheese
1 lb. cream cheese
1 tbsp. sugar
4 eggs, beaten lightly
1/2 c. sugar
1/4 lb. melted butter
1 pt. sour cream
1 1/2 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour

Ricotta and cream cheese in a bowl. Beat it very well. Stir in 1 cup sugar. Add the beaten eggs, lemon juice and vanilla. Sift 1/2 cup sugar, cornstarch, flour. Add gradually to cheese. Add the melted butter and sour cream. Blend thoroughly. Pour into a greased pan. Bake at 300 degrees until firm, 1 1/2 to 2 hours. Turn off oven, open door and cool thoroughly in oven. (Takes several hours.)