16 oz Ricotta cheese
16 oz Cream cheese, softened
1 1/2 c Sugar
4 Eggs
Juice of 1/2 fresh lemon
1/4 ts Vanilla
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
16 oz Sour cream
Blend together ricotta and cream cheese, and add sugar. Beat in eggs,
one at a time. Add lemon juice, vanilla, cornstarch, flour and
butter. Mix well. Fold in sour cream and pour into buttered 10-inch
springform pan.
Put cake in a cold oven. Heat to 325 degrees, and bake for one hour.
Turn oven off and leave cake in for two more hours. Do not open oven
door while cooling. Remove cake and finish cooling. Wrap and
refrigerate. Cake is best the next day.
Yields
1 Servings