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Ricotta Cheesecake Custom Search Ricotta Cheesecake 1 pound ricotta cheese 1 pound cream cheese 1 pound sour cream ¼ pound butter, softened 4 eggs 1 ½ cups granulated sugar 3 tablespoons flour 3 tablespoons cornstarch 1 tablespoon lemon juice ½ teaspoon vanilla extract Cherry, strawberry or blueberry topping (optional)
All ingredients must be at room temperature. Mix all ingredients in a large mixer bowl at high speed for 5 minutes. Pour the mixture into the springform pan. Bake for 1 hour at 350 degrees. Turn off the oven, and leave the cheesecake in the oven for 1 more additional hour. Do not open the oven door. After the additional hour in the turned off oven, remove the cheese cake and let cool completely on a wire rack. Go around the edge with a knife; remove the side. Refrigerate overnight. Serve with cherry, strawberry or blueberry topping, if desired. 12 servings.
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