Crustless Cheese Cake

• 1 lb. Ricotta
• 1 1/2 c. sugar
• 1/4 tsp. vanilla extract
• 3 Tbsp. flour
• 1 lb. cream cheese
• 4 eggs
• 1 lb. sour cream
• 1/2 lemon
• 3 Tbsp. cornstarch
• 1 stick butter

1. Blend Ricotta and cream cheese at medium speed using electric mixer.
2. Add sugar and eggs, one at a time.
3. Stir in the juice of 1/2 lemon, vanilla, cornstarch, flour and the melted butter. Blend it all until smooth; add the sour cream and mix well.
4. Pour into a 9-inch greased spring-form pan.
5. Start oven after cake is put into oven.
6. The oven must be cold.
7. Bake for 1 hour at 325u0b0 and do not open oven door.
8. Let the cake remain in the oven for 2 hours after heat is turned off.
9. Place cake in pan on rack and let it get completely cold before removing.
10. Top it with your favorite fruit pie filling.

ricotta, sugar, vanilla extract, flour, cream cheese, eggs, sour cream, lemon, cornstarch, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801669 (may not work)