2 packages (8 oz ea.) cream cheese
1 pound ricotta
1½ cup sugar
4 eggs slightly beaten
3 tablespoons flour
1½ tablespoons lemon juice
1 teaspoons vanilla
1 cup butter melted
1 pint sour cream
Preheat oven to 325
Make graham cracker crust in 9 or 10 inch spring pan.
Beat cream cheese and ricotta until creamy and gradually add sugar. Beat in eggs. Low speed beat cornstarch flour, lemon juice, vanilla. Add melted butter and sour cream beat until smooth.
Bake 1 hour and 10 minutes.
Turn oven off and let cake stay in oven for at least 2 hours.