2 pkgs. (8 oz.) cream cheese
1 sm. container of ricotta cheese
1 pt. (16 oz.) sour cream
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 c. sugar
4 eggs
Juice of 1/2 fresh lemon
1/4 tsp. vanilla extract
1/4 c. melted butter

Blend cream cheese and ricotta with mixer and add sugar. Then add eggs ONE at a time. Add remaining ingredients and blend well. Butter a 9 inch spring pan. Pour mixture into pan and put into a COLD oven. Set oven at 325 degrees and bake for 1 hour.

Turn oven off and do not open oven door. Leave cake in oven for 2 more hours. Top with your choice of canned fruit or fresh fruit.