1 lb. ricotta cheese
2 (8 oz.) cream cheese
4 eggs
1 1/2 c. sugar
1 pt. sour cream
1 tsp. vanilla
1 tsp. lemon juice
3 tbsp. flour
1/4 c. butter

GLAZE:

1 lb. frozen strawberries
1-2 tbsp. cornstarch

Cream cheeses well. Beat in eggs, one at a time. Add remaining ingredients. Put in greased 10-inch springform pan. Place in cold oven and set at 350 degrees;. Bake 1 hour. Shut oven off. Do not open. Leave in oven (off) for 2 more hours.

GLAZE: Heat strawberries and cornstarch to boil and mix until thickened. Serve over cheesecake.