Fool-Proof Cheesecake - cooking recipe

Ingredients

1 lb. (16 oz.) cream cheese
1 lb. Ricotta
1 1/2 c. sugar
4 eggs
juice of 1/2 lemon
1 tsp. vanilla
3 Tbsp. cornstarch
3 Tbsp. flour
1/4 lb. butter
1 pt. sour cream (16 oz.)

Preparation

Cream both cheese in a bowl.
Add sugar gradually; beat well. Add eggs one at a time and beat well.
Stir in lemon juice, vanilla, corn starch and flour.
Add melted butter and mix until smooth.
Blend in sour cream.
Pour in greased and floured 9 inch Spring Form pan.
Do not preheat oven.
Bake for one hour at 325\u00b0. Turn off oven and let stay in oven for 3 more hours.
When cool, garnish with cherries, strawberries or blueberries.