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

In medium bowl: Beat eggs until thick and lemon color, add sugar and lemon juice and beat well.

In large bowl: Combine cream cheese and ricotta, mix well. Gradually add egg mixture to cream cheese mixture, add flour and cornstarch and beat well. Stir in melted butter and vanilla, beat well. Add sour cream, mix well. Pour in ungreased spring pan, 10 x 3 inches and bake in preheated oven at 325 degrees for 15 minutes, then raise temperature to 375 degrees for 40 minutes. Turn off oven and allow to cool in oven, then refrigerate until next day. Remember do not open oven while cake is baking.