Ingredients
1 lb Ricotta Cheese
2 cups sour cream
1 lb cream cheese (softened)
1-1/2 cup of sugar
1/2 cup butter (softened)
3 extra large eggs
3 tbsp flour
3 tbsp corn starch
5 tsp vanilla
5 tsp fresh lemon juice
Preparation
Combine ricotta & sour cream in mixing bowl, beat slowly. Add cream cheese,sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla & lemon juice. Beat on high for 5 minutes. Pour mixture into 10" dia spring pan. Bake in preheated oven, 350F for one hour. Turn heat off, but leave the cheesecake in the oven with the door closed for one additional hour. Cool or refrigerate before eating.
