ITALIAN NEW YORK CHEESECAKE

1 lb. Ricotta cheese (room
temperature)
2 (8 oz.) cream cheese
1 1/2 c. sugar
4 eggs
1/2 tsp. lemon juice
1 pt. (1 large) sour cream
1/2 tsp. vanilla
3 Tbsp. flour
3 Tbsp. cornstarch
1/4 c. melted butter

Mix well Ricotta and cream cheese with mixer. Gradually
add sugar and blend until smooth. Add eggs, one at a time.
Melt butter in saucepan. Add flour and cornstarch and mix
until smooth. Add butter mixture to cheese mixture. Add lemon
juice, vanilla and sour cream. Mix well with a spoon. Pour
into greased 9-inch spring-form pan. Bake at 350 degrees for 1 hour
(1 hour 10 minutes maximum). Do not remove pan's sides until
completely cooled. Best made a day ahead. Can be served with
strawberries, blueberries or pineapple.