Recipe

A A A

• 1 lb ricotta cheese
• 1 lb cream cheese
• 1/4 cup butter, melted
• 1 1/2 cups sugar
• 1 tsp lemon juice
• 1/4 tsp vanilla
• 4 eggs
• 3 tbsp flour
• 3 tbsp cornstarch
• 1 pint sour cream

• 1 Use only an 8 or 9 inch springform pan.
• 2 Bring cheeses to room temperature before starting.
• 3 Mix cheeses together.
• 4 Gradually add sugar and blend well.
• 5 Add eggs one at a time, beating well after each addition.
• 6 Add vanilaa and lemon juice.
• 7 Mix flour, and cornstarch with butter.
• 8 Add to cheese mixture and blend until smooth.
• 9 Fold in sour cream.
• 10 Pour into buttered springform pan.
• 11 DO NOT PREHEAT OVEN.
• 12 Place pan on center rack in cold oven.
• 13 Turn heat to 325.
• 14 When temperature is reached bake for 1 hour.
• 15 DO NOT OPEN DOOR.
• 16 Turn oven off and leave in closed oven for 2 more hours.
• 17 DO NOT OPEN OVEN UNTIL THE THREE HOURS ARE UP.
• 18 When 3 hours are up, remove from oven and let cool until cake reaches room temperature.
• 19 Refrigerate IN PAN, until ready to serve.