Ricotta Cheesecake

• 3 LBS Whole-Milk Ricotta Cheese
• 1-1/2 Cups Sugar
• 6 Eggs
• 1-1/2 Tablespoons Vanilla
• 4 Tablespoons Corn Starch OR
• 8 Tablespoons Flour
• 4 Tablespoons Butter
• 16 Ounces of Sour Cream

1. Melt 3 Tablespoons of the butter and set aside to cool.
2. With remaining tablespoon of butter, butter bottom & sides of pan. Preheat oven to 350.
3. Beat Ricotta and Sugar together using wire whisk until well blended.
4. Switch to paddle attachment and beat in eggs one at a time. Beat in Vanilla and Corn Starch OR Flour.
5. Fold in Sour Cream and Butter.
6. Pour batter into springform pan and put that pan into a water bath.
7. Bake at 350 for 1-1/4 to 1-1/2 hours until center is set.
8. Turn off oven and leave cake in oven with door ajar for another hour.

ricotta cheese, sugar, eggs, vanilla, corn starch, flour, butter, sour cream

Taken from www.epicurious.com/recipes/member/views/ricotta-cheesecake-50084438 (may not work)