Ukrainian Sour Cream Cheesecake: Very rich and luscious.

1 pound ricotta cheese
1 pound cream cheese, softened
1 1/2 cups brown sugar
4 eggs
3 tablespoons flour
3 tablespoons arrowroot, or cornstarch
1 1/2 teaspoons vanilla extract
2 tablespoons lemon juice
zest of one lemon, grated
1/2 cup butter, melted
2 cups sour cream

Strain the liquid from the ricotta cheese in a sieve.

In a mixing bowl, beat well the ricotta and cream cheese till well blended. While beating, gradually add the sugar. Beat in the eggs one at a time. Add the flour, arrowroot or cornstarch, vanilla, lemon juice and lemon zest. Beat well. Fold in the melted butter and sour cream and pour into a greased 9-inch deep cheesecake pan.

Bake for 1 hour at 350 degrees F. Turn off the heat and leave the cake in the oven for an additional hour. Do not open the oven door. Serves twelve.