1 lb ricotta cheese
1 lb cream cheese, softened
1-1/2 cups brown sugar
4 eggs
3 tbsp flour
3 tbsp arrowroot or cornstarch
1-1/2 tsp vanilla extract
2 tbsp lemon juice
1 lemon zest, grated
1/2 cup butter, melted
2 cups sour cream

1. Strain the liquid from the ricotta cheese in a sieve.
2. In a mixing bowl, beat well the ricotta and cream cheese till well blended. While beating, gradually add the sugar. Beat in the eggs one at a time. Add the flour, arrowroot or cornstarch, vanilla, lemon juice and lemon zest. Beat well. Fold in the melted butter and sour cream and pour into a greased 9-inch deep cheesecake pan.
3. Bake for 1 hour at 350 F. Turn off the heat and leave the cake in the oven for an additional hour. Do not open the oven door.