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

Mix together in large bowl ricotta cheese and cream cheese. Stir in 1 cup sugar. Add beaten eggs, lemon juice, and vanilla. Stir the remaining sugar with cornstarch and flour. Add gradually to the cheese mixture. Add the melted butter and sour cream. Blend thoroughly. Pour into a greased spring form pan (9 inch). Bake in slow oven at 300 to 325 degrees (depending on oven). Bake at least 1 hour. Turn off heat and open door and permit cake to cool before removing from oven. Chill completely before serving.