Italian Cheesecake

2 8 ounce packages Cream Cheese
1 pound Ricotta Cheese
4 medium Eggs (slightly beaten)
2 Tablespoons Lemon Juice (freshly squeezed)
1 teaspoon Vanilla
1/4 pound Butter (melted)
1 pint Sour Cream
3 Tablespoons Flour
3 Tablespoons Cornstarch
1 1/2 cups Sugar

Preheat oven to 325F. Have all ingredients at room temperature.

Mix Cream Cheese and Ricotta Cheese. Add Eggs and 1 cup of Sugar. Thoroughly mix... then add Lemon Juice and Vanilla. Stir in melted Butter and mix.
Sift Flour, Cornstarch and 1/2 cup of Sugar... then add. Add Sour Cream... then mix. Grease 9 inch spring-form pan. Pour in...(must be a 9 inch
pan!) Bake at 325F degrees for 1 hour (or maybe 10 minutes more). Then shut off oven... leave cake in until cold. Cover and refrigerate until
serving.

NOTE: The cake will not "look" completely done. A little "jiggling" is ok! It will finish cooking after the oven is turned off. I promise!!!

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