Italian Cream Cheese and Ricotta Cheesecake

Name: Italian Cream Cheese and Ricotta Cheesecake
Total time: 375
Yield: 8
Ingredients: 2 (8 ounce) packages cream cheese, softened; 1 (16 ounce) container ricotta cheese; 4 large eggs; 1.5 cups white sugar; 0.5 cup butter, melted and cooled; 3 tablespoons flour; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 pint sour cream

Recipe by April Caudle from allrecipes.com

Dessert 6 Hr. 15 Mins.

Ingredients

8 servings

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2 (8 ounce) packages cream cheese, softened
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1 (16 ounce) container ricotta cheese
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4 large eggs
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1.5 cups white sugar
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0.5 cup butter, melted and cooled

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3 tablespoons flour
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3 tablespoons cornstarch
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 pint sour cream

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
Mix cream cheese and ricotta cheese together in a mixing bowl until well combined. Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine. Stir in sour cream and pour into the prepared pan.
Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking. Cool cheesecake completely in the refrigerator before serving.