• Servings: 12
• Time Cook: 3h
• Time Prep: 30m

• 1 lb cream cheese
• 1/2 c butter, melted and cooled
• 1 c sugar
• 1 lb ricotta
• 4 eggs
• 1 tbsp each lemon juice and vanilla
• 3 tbsp each constrach and flour
• 1 pt sour cream

1. Beat together sugar, ricotta, and cream cheese until smooth.

2. Add eggs, one at a time, beating well after each.

3. Add remaining ingredients beating well until all is mixed.

4. Pour in ungreased 9 inch spring pan.

5. Bake in 325 degree oven for 60 minutes. Turn off oven and leave cake in for 2 more hours. Take out and cool.

6. Refrigerate overnight is best. Top with fruit if you wish.

original import