Cheesecake - cooking recipe

Ingredients

1 16 oz. container Ricotta cheese
2 8 oz. cream cheese
1 1/2 c. sugar
4 eggs
juice of 1/2 fresh lemon, strained
1 tsp. vanilla
3 Tbsp. cornstarch
3 Tbsp. flour
1/4 c. butter (1/2 stick)
1 pt. sour cream

Preparation

Blend Ricotta and cream cheese with mixer. Add sugar; beat in eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and butter. At low speed, stir until smooth. Fold in sour cream. Butter 9-inch spring form pan. Place in cold oven. Bake at 350\u00b0 exactly one hour 20 minutes, no more, no less. Turn off oven and let stand for 2 hours, on bottom shelf. Do not open oven door. Cool before putting in refrigerator. Do not remove spring form pan until following day. Spread glaze on cheesecake.