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An easy, no-bake version of cheesecake.

Yummie Cheesecake

2 (8-ounce) packages cream cheese, softened
1 (16-ounce) container ricotta cheese
1 1/2 cups granulated sugar
4 large egg yolks
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 cup butter or margarine, melted
2 cups sour cream
4 large egg whites

1. Cream together softened cream cheese and ricotta cheese in a bowl. Add sugar and egg yolks; mix well. Add lemon juice, vanilla, cornstarch, and flour; mixing well. Add cooled, melted butter and mix well. Blend in sour cream.
2. Beat egg whites until stiff and then fold into the cheese mixture. Pour into a greased 9-inch springform pan and bake at 325°F (160°C) for 1 hour. When done, turn the heat off, and leave the cake in the oven for 2 hours longer with the door closed. Remove and chill.

Makes 12 servings.