2 8 oz. pkgs. cream cheese
8 oz. sour cream
1 1/2 cups sugar
6 tbs. flour
2 tbs. lemon juice
1 tbs. vanilla
6 eggs
Grease springform pan. Cream ricotta and cream cheese until very smooth. Add flour, sugar, lemon juice and vanilla and beat well. Blend at low speed, adding one egg at a time. Gently mix in sour cream. Bake at 350 degrees for one hour. Turn oven off and leave cake sit in oven 3 to 4 hours.
-compliments of Rita Duffy
