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

Beat cream cheese and ricotta cheese together in a large mixing bowl. Add sugar and egg, mix until smooth, add lemon juice and vanilla; add flour and cornstarch gradually. Add butter and sour cream. Grease 10 inch spring form pan generously with butter; flour pan.

Bake at 350 degrees for 1 hour. Turn off oven and leave cake in oven for 2 or more hours. IF YOUR SPRING FORM PAN ISN'T LARGE SIZE, 2 LARGE LAYER CAKE PANS WILL DO.