1 lb. Ricotta
1 lb. cream cheese
1 1/4 c. sugar
4 eggs
1 stick butter
3 tbsp. flour
3 tbsp. cornstarch
2 tsp. vanilla
Juice of 1/2 lemon
1 pt. sour cream
10 inch springform pan

Mix Ricotta and cream cheese together. Add sugar gradually. Add eggs one at a time and beat after each addition. Add lemon, flour, cornstarch, vanilla and melted butter. After all is mixed add 1 pint sour cream. Keep oven at 325 degrees for 1 hour. After 1 hour shut off oven and let cheese cake stand for 2 hours in oven to finish baking. D O N ' T O P E N D O O R!

PINEAPPLE TOPPING:

1/3 c. sugar
1 tbsp. cornstarch
9 oz. can crushed pineapple

Mix into thick glaze by cooking.