2 - 8 oz. packets cream cheese (room temp)
l lb. container of ricotta cheese
Cream the two cheeses together very well.
Add 4 eggs - one at a time and beat very well.
Then add:
1-1/2 cup sugar
3 tablespoons flour
3 Tablespoons cornstarch
Juice of one lemon and 1/2 teaspoon vanilla
Blend altogether well.
Then fold in 16 ounces Sour Cream.
Pour into a greased spring form pan (large). Put into a cold oven setting the temperature to 325 degrees.
(I sometimes wrap the pan with some aluminum foil just in case it would leak. I also put it into a slightly larger pan with water in it.)
Bake this one hour. Then leave it in the oven UNOPENED for two hours. Then take it out of the oven and cool. Keep this cheesecake in the refrigerator.
