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

1. In large mixing bowl with an electric mixer, cream Ricotta cheese and cream cheese.
2. Add sugar, eggs, vanilla and lemon extract; mix well.
3. Add flour and cornstarch, then add melted butter.
4. Fold in sour cream.
5. Grease a 9-inch spring-form pan and sprinkle generously with graham cracker crumbs.
6. Pour cheese mixture into pan.
7. Bake in preheated 325u0b0 oven for 1 hour.
8. Then turn off the heat and leave cake in oven 2 hours.
9. Do not open the oven door during the 3 hours cake is in oven.
10. This is most important step of recipe.
11. After the 3 hours, remove cheesecake from oven and cool completely.
12. 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)