Ricotta Cheese Cake

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

1. Beat 4 eggs until thick and lemon colored.
2. Add sugar and lemon juice.
3. In a large bowl, combine cream cheese and Ricotta. Gradually add eggs to cheese mixture.
4. Beat well.
5. Add flour and cornstarch to cheese mixture and beat well.
6. Stir in melted butter and vanilla; beat well.
7. Add sour cream with electric mixer.
8. Pour into ungreased spring-form pan and bake at 325u0b0 for 15 minutes. Increase heat to 375u0b0 and bake another 40 minutes.
9. Turn off heat and allow cake to cool in oven for 1 hour.
10. Remove and place in refrigerator until the next day.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519821 (may not work)