No Crust Cheesecake

• 1 lb. Philadelphia cream cheese
• 1 lb. Ricotta cheese
• 1 pt. Breakstone sour cream
• 1/4 lb. butter
• 4 eggs
• 1 tsp. cornstarch
• 3 Tbsp. flour
• 1 tsp. vanilla extract
• 1 1/2 Tbsp. lemon juice
• 1 1/2 c. sugar

1. Combine cream cheese and Ricotta cheese.
2. Add sugar and lightly beaten eggs.
3. Beat well.
4. Stir in lemon juice, butter (melt in pan), vanilla extract, flour and cornstarch.
5. Blend well. Last, add sour cream.
6. Beat all ingredients with mixer until smooth.
7. Preheat oven to 375u0b0.
8. Butter sides and bottom of spring-form pan.
9. Bake for 1 hour or until top is golden brown. Let sit in turned off oven for 2 hours.
10. Remove and cool for 1 hour.
11. Refrigerate.
12. Serve plain or topped with cherry or blueberry filling.

philadelphia cream cheese, ricotta cheese, sour cream, butter, eggs, cornstarch, flour, vanilla extract, lemon juice, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751366 (may not work)