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Ingredients
- 1 1/2 lb. ricotta cheese
- 1 lb. cream cheese
- 1 1/2 cups sugar
- 6 eggs, beaten lightly
- 1 1/2 Tbl. lemom juice
- 6 Tbl. flour
- 3 Tbl. cornstarch
- 1 Tbl. vanilla
- 1/4 lb. melted butter
- 1 pt. sour cream
Details
Preparation
Step 1
Preheat oven to 350 degrees.
Grease spring form pan. On outside of pan, place aluminum foil on bottom in case that the batter seeps through.
1. Cream all cheeses; add sugar gradually beating.
2. Add eggs;beat until smooth.
3. Stir in lemon juice, vanilla, flour, cornstarch; add melted butter; mix until smooth.
4. Blend in sour cream.
5. Pour into a greased spring form pan. Note: there is no crust with this cheesecake. Bake for 1 hour.
6. Shut off oven; allow cake to remain in oven for 2 hours or longer. DO NOT OPEN OVEN DURING THE 3 HOURS.
7. After 3 hours, remove from oven and let cool for 1/2 hour. Release spring form sides. Note: you cannot remove base of pan.
8. Put on serving plate and refrigerate until cold.
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