Ingredients
1 lb. ricotta cheese
1 lb cream cheese
1.5 cups sugar
1 tbsp. lemon juice (fresh)
3 tbsp. cornstarch
4 eggs, slightly beaten
1 tsp. vanilla
3 tbsp. flour
1 pt. sour cream
1/4 lb. melted butter, room temperature
Method
Cream ricotta and cream cheese. Add sugar gradually beating well. Add eggs and beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add melted butter and mix until smooth. Blend in sour cream.
Pour into spring form pan lined with graham cracker crust.
Bake 1 hr. at 325 degrees.
Turn oven off and let cake stay in oven for 2 more hours. DO NOT OPEN oven door.
Cool and then refrigerate... the longer it stays the better it gets!