Graham cracker crumbs
1 lb. Ricotta cheese
2 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
4 eggs, slightly beaten
1/3 c. Argo cornstarch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted
1 pt. dairy sour cream

Do not preheat oven! Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs (fine crumbs).

Beat Ricotta and cream cheese at high speed of mixer until creamy. Beating at high speed, add sugar, then eggs. Reduce to low speed and add cornstarch, lemon juice and vanilla. Beat until blended. Stop. Add melted butter and sour cream. Blend at low speed. Stop.

Pour into prepared pan. Bake at 325 degrees (slow) oven for about 1 hour and 10 minutes or 1 hour and 20 minutes until firm around the edges. Turn oven off. Let cake stand in oven for 2 hours. Remove and cool, then chill.

Note: You can freeze it, too. This will be the reward, celebration cake when this book is shipped to printers!