1 lb. Ricotta
1 lb. cream cheese
1 lb. sour cream
1/4 lb. butter
1 1/2 c. sugar
4 lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
2 tsp. fresh lemon juice
1 tsp. vanilla

Soften cream cheese with a fork until smooth and creamy. Add Ricotta, blend until smooth. Add sugar and eggs, mix with spoon until smooth. Add lemon juice and vanilla, blend by hand only. Add flour and cornstarch, blend. Add melted butter, blend. Add sour cream, blend.

Heat oven to 350 degrees. Pour mixture into a greased spring pan. Bake for 1 hour in a pan of water (to keep cake from cracking), 1/2 to 1 inch of water is enough. Shut oven off, cool for 1 hour in oven, refrigerate overnight.