Crustless Cheese Cake - cooking recipe

Ingredients

1 lb. Ricotta
1 1/2 c. sugar
1/4 tsp. vanilla extract
3 Tbsp. flour
1 lb. cream cheese
4 eggs
1 lb. sour cream
1/2 lemon
3 Tbsp. cornstarch
1 stick butter

Preparation

Blend Ricotta and cream cheese at medium speed using electric mixer.
Add sugar and eggs, one at a time.
Stir in the juice of 1/2 lemon, vanilla, cornstarch, flour and the melted butter. Blend it all until smooth; add the sour cream and mix well.
Pour into a 9-inch greased spring-form pan.
Start oven after cake is put into oven.
The oven must be cold.
Bake for 1 hour at 325\u00b0 and do not open oven door.
Let the cake remain in the oven for 2 hours after heat is turned off.
Place cake in pan on rack and let it get completely cold before removing.
Top it with your favorite fruit pie filling.