New York Cheesecake

• 1 lb. Ricotta cheese, at room temperature
• 2 pkg. (8 oz. each) cream cheese, at room temperature
• 1-1/2 cup sugar
• 4 eggs
• 1/2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 3 tbsp. cornstarch
• 3 tbsp. all-purpose flour
• 1/4 cup butter, melted
• 1 pint sour cream

1. In a mixing bowl using an electric mixer, blend the ricotta and cream cheese well.
2. Blend in the sugar.
3. Beat in the eggs, one at a time.
4. Add the vanilla extract, lemon juice, cornstarch, flour, and butter.
5. Fold in the sour cream and blend well.
6. Into a buttered 10-inch springform pan, pour the cheese mixture.
7. Place in cold oven and turn heat to 325F.
8. Bake for 1 hour.
9. Do not open door.
10. Turn off the oven and leave the cheesecake in oven for at least two hours.
11. Pour cherry pie filling (or whatever) over top.

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

Taken from www.foodgeeks.com/recipes/3596 (may not work)