Italian Ricotta Cheesecake
By: Anonymous
Published: Monday, December 21, 2009 - 3:02am

Ingredients




1 pound CREAM CHEESE
1 1/2 tablespoons VANILLA
1 pound RICOTTA CHEESE
2 tablespoons LEMON JUICE
2 teaspoons LEMON PEEL, grated
1 pint SOUR CREAM
3 tablespoons FLOUR
1 1/2 cups SUGAR
3 tablespoons CORNSTARCH
4 Jumbo EGGS

Preparation

1 Preheat oven to 350 -degrees Place a pan of water on the lower rack of the oven. 2 Beat together the cream cheese, ricotta and sour cream. Beat in the sugar. 3 Beat in the remaining ingredients, one at a time. Everything must be very well combined. 4 Pour the mixture into a greased 9-inch springform pan. If you'd like, dust the pan with crushed graham crackers. It will make the cake come out easier but you won't actually have a crust. 5 Place the cheesecake on the middle rack of the oven and bake for 1 hour. 6 Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1 hour longer. Cool on a wire rack; refrigerate overnight. 7 The next day, remove sides of springform pan. Top with sour cream, if desired.