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Cheesecake

Yields1 Serving

 1 pound ricotta cheese
 1 pound cream cheese, softened
 1 ¼ cups sugar
 4 eggs, beaten slightly
 1 tbsp flour
 3 tbsp cornstarch
 2 tbsp lemon juice
 1 stick butter, melted (1/2 cup)
 2 tsp vanilla
 1 pt sour cream
 16 oz cherry or blueberry pie filling
1

Mix together ricotta cheese and cream cheese until creamy. Add, sugar and mix. Add eggs, 1 at a time, beating after each addition. Add flour, cornstarch and lemon juice to melted butter, then add to the first mixture. Add vanilla and sour cream.

2

Butter and flour a 9-inch springform pan. Pour in batter and bake at 325 degrees for I hour. Turn off the oven and keep the door closed for 2 more hours. Take out and cool to room temperature. Refrigerate. Two hours before serving, pour can of cherry or blueberry filling over the top of the cake. Yields: 1 cheesecake.