Italian Cheese Cake

• 2 lb. whole milk Ricotta
• 1 (8 oz.) bar cream cheese
• 1 1/2 c. sugar
• 4 to 5 eggs, slightly beaten
• 2 Tbsp. cornstarch
• 1 tsp. vanilla
• 1 tsp. lemon juice
• pinch of salt
• semi-sweet chocolate bits (optional)
• cut up maraschino cherries (optional)

1. In large bowl, beat the cream cheese until smooth with electric mixer.
2. Add eggs and sugar, beating until well blended. Add Ricotta, cornstarch, lemon juice and vanilla.
3. Continue beating until mixture is very smooth (4 to 5 minutes).
4. Fold in cherries or chocolate chips, if desired.
5. (Be sure to drain cherries and dry them on paper towels before cutting.)
6. A handful of chips and 10 cherries are sufficient.
7. Pour the filling into a 10-inch spring-form pan that has been lined with a graham cracker crust on bottom and an inch or two up on the sides.
8. Bake in a 325u0b0 oven for 1 hour, or until golden and set at the edges. Chill.

milk, cream cheese, sugar, eggs, cornstarch, vanilla, lemon juice, salt, semisweet chocolate bits, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944793 (may not work)