Ingredients
3 LBS Whole-Milk Ricotta Cheese
1-1/2 Cups Sugar
6 Eggs
1-1/2 Tablespoons Vanilla
4 Tablespoons Corn Starch OR
8 Tablespoons Flour
4 Tablespoons Butter
16 Ounces of Sour Cream
Preparation
Melt 3 Tablespoons of the butter and set aside to cool. With remaining tablespoon of butter, butter bottom & sides of pan. Preheat oven to 350. Beat Ricotta and Sugar together using wire whisk until well blended. Switch to paddle attachment and beat in eggs one at a time. Beat in Vanilla and Corn Starch OR Flour. Fold in Sour Cream and Butter. Pour batter into springform pan and put that pan into a water bath. Bake at 350 for 1-1/4 to 1-1/2 hours until center is set. Turn off oven and leave cake in oven with door ajar for another hour.
