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1 lb. Ricotta cheese
1 lb. sour cream
1 lb. cream cheese
1 1/2 c. sugar
4 oz. (1 stick) butter, melted
3 jumbo eggs
3 Tbsp. flour
3 Tbsp. cornstarch
4 1/2 tsp. vanilla extract
4 1/2 tsp. fresh lemon juice

Easy. Can do ahead. Preparing: 20 minutes. Baking:
2 hours.
Place ingredients in order given: Ricotta cheese, sour
cream, cream cheese, sugar, butter, eggs, flour, cornstarch,
vanilla and lemon juice in a large mixing bowl. Beat with
electric mixer. Start on low speed, move to medium and finish
with about 10 minutes on high speed. Batter should be smooth
and liquid. Grease and lightly flour a round baking pan,
10-inches in diameter and 3-inches high. Pour batter into pan
and bake 1 hour in preheated 350 degrees oven. Leave cake in oven
with door closed for additional 1 hour after heat is turned
off. Then cool on rack and refrigerate for storage. Makes 20
servings. Serves: 20.

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