1 1/2 lbs. ricotta
1 lb. cream cheese, at room temperature
1 1/2 c. sugar
6 lg. eggs
6 tbsp. flour
1 pt. (16 oz.) sour cream
1 to 1 1/2 tbsp. lemon juice
1 tbsp. vanilla extract

In large mixer bowl, cream together ricotta and cream cheese until smooth. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Add flour, sour cream, lemon juice and vanilla. Mix well. Gently pour batter into a greased and floured 9 or 10-inch springform pan. Bake in a preheated 350 degree oven for 1 hour.

Turn off heat but do not remove cake from oven. Do not open oven door. Let cake stand in still warm oven for a minimum of 1 hour. Let cheesecake cool gradually, in or out of the oven, for several hours more or overnight. Chill thoroughly before removing side of springform and cutting. Makes 12 servings.

NOTE: Cheesecake may be topped with pie filling, fresh fruit, whipping topping or any combination of the above as desired, or left plain.