Italian Ricotta Cheesecake

• 1 pound cream cheese
• 1 1/2 tablespoons vanilla
• 1 pound ricotta cheese
• 2 tablespoons lemon juice
• 2 teaspoons lemon peel grated
• 1 pint sour cream
• 3 tablespoons flour
• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 4 jumbo eggs

1. Preheat oven to 350 -degrees Place a pan of water on the lower rack of the oven.
2. Beat together the cream cheese, ricotta and sour cream. Beat in the sugar.
3. Beat in the remaining ingredients, one at a time. Everything must be very well combined.
4. Pour the mixture into a greased 9-inch springform pan. If you'd like, dust the pan with crushed graham crackers. It will make the cake come out easier but you won't actually have a crust.
5. Place the cheesecake on the middle rack of the oven and bake for 1 hour.
6. Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1 hour longer. Cool on a wire rack; refrigerate overnight.
7. The next day, remove sides of springform pan. Top with sour cream, if desired.

cream cheese, vanilla, ricotta cheese, lemon juice, lemon peel, sour cream, flour, sugar, cornstarch, eggs

Taken from www.yummly.com/recipe/Italian-Ricotta-Cheesecake-1661384 (may not work)