Cheese Cake

• 1 lb. cream cheese, softened
• 1 lb. Ricotta
• 1 1/2 c. sugar
• 4 large eggs, room temperature
• 1/2 stick butter, melted and cooled
• 3 Tbsp. flour
• 3 Tbsp. cornstarch
• 2 1/2 tsp. vanilla
• 2 c. sour cream

1. In a large mixing bowl cream together the cream cheese, Ricotta and sugar.
2. Beat in the eggs, one at a time, beating well after each addition.
3. Add the flour, butter, cornstarch and vanilla and beat the mixture until well blended.
4. Fold in the sour cream.
5. Pour the batter into an ungreased 9-inch spring-form pan. Bake on middle rack of oven for one hour at 325u0b0.
6. (Cake will be soft in the center.)
7. Turn off the heat but do not open the door! Let cake set in the oven for two hours.
8. Remove from oven and let cool completely in the pan.
9. Chill the cake, loosely wrapped, for at least 2 hours.
10. Remove the sides of pan and transfer cake to a cake stand or plate.

cream cheese, ricotta, sugar, eggs, butter, flour, cornstarch, vanilla, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639334 (may not work)