Italian Cheesecake
- 1 lb. Ricotta cheese
- 1 lb. cream cheese
- 1 1/2 c. granulated sugar
- 4 eggs, slightly beaten
- 1 tsp. vanilla
- 1 tsp. lemon extract
- 3 Tbsp. all-purpose flour
- 3 Tbsp. cornstarch
- 1/2 c. butter, melted and cooled
- 2 c. dairy sour cream
- graham cracker crumbs
- In large mixing bowl with an electric mixer, cream Ricotta cheese and cream cheese.
- Add sugar, eggs, vanilla and lemon extract; mix well.
- Add flour and cornstarch, then add melted butter.
- Fold in sour cream.
- Grease a 9-inch spring-form pan and sprinkle generously with graham cracker crumbs.
- Pour cheese mixture into pan.
- Bake in preheated 325u0b0 oven for 1 hour.
- Then turn off the heat and leave cake in oven 2 hours.
- Do not open the oven door during the 3 hours cake is in oven.
- This is most important step of recipe.
- After the 3 hours, remove cheesecake from oven and cool completely.
- Store in refrigerator until serving.
ricotta cheese, cream cheese, sugar, eggs, vanilla, lemon extract, flour, cornstarch, butter, sour cream, graham cracker crumbs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=672701 (may not work)