Description

I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Ingredients

• 2 tablespoons lemon juice (optional)
• 1 pound cream cheese, softened
• 3 tablespoons all-purpose flour
• 1 pound ricotta cheese
• 1 1/2 cups white sugar
• 1/4 cup butter, melted and cooled
• 4 eggs
• 3 tablespoons cornstarch
• 2 1/2 teaspoons vanilla extract
• 2 cups sour cream

Steps

1. 1. Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
2. 2. Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
3. 3. Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold, refrigerate leftovers.