Italian Ricotta Cheesecake Recipe
Ingredients
1 lb ricotta cheese
1 lb cream cheese
4 eggs slightly beaten
1 tablespoon lemon juice
4 tablespoons flour
1 teaspoon vanilla
4 tablespoons cornstarch
1 stick butter melted
1 1/2 cups sugar
16 ounces sour cream
Instructions
Preheat oven to 325.
Cream ricotta and cream cheese until smooth.
Slowly add beaten eggs.
Then add lemon juice, vanilla, cornstarch and flour
beat until smooth.
Add melted butter, sugar and sour cream beat until completely combined.
Pour batter into a 9-inch round springform pan and bake for 1 hour. You may need to bake it longer depending upon your oven. I usually have to bake it for 1 1/2 hours.
Turn off oven and leave the cake in the oven with door closed for 2 more hours. Chill before removing from pan. Garnish with fresh fruit.
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