Jack'S Italian Cheesecake - cooking recipe

Ingredients

1 (16 oz.) container Ricotta
2 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
4 eggs, beaten
juice of 1/2 lemon
1 Tbsp. flour
1 Tbsp. cornstarch
1/2 c. butter, melted
1 pt. sour cream
1 tsp. vanilla

Preparation

With electric mixer, cream cheeses together.
Add sugar and beat.
Add eggs; beat well.
Stir in lemon juice, cornstarch, flour and vanilla.
Add butter and mix until smooth.
Blend in sour cream.