Italian Cheesecake - cooking recipe

Ingredients

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

Preparation

In large mixing bowl with an electric mixer, cream Ricotta cheese and cream cheese.
Add sugar, eggs, vanilla and lemon extract; mix well.
Add flour and cornstarch, then add melted butter.
Fold in sour cream.
Grease a 9-inch spring-form pan and sprinkle generously with graham cracker crumbs.
Pour cheese mixture into pan.
Bake in preheated 325\u00b0 oven for 1 hour.
Then turn off the heat and leave cake in oven 2 hours.
Do not open the oven door during the 3 hours cake is in oven.
This is most important step of recipe.
After the 3 hours, remove cheesecake from oven and cool completely.
Store in refrigerator until serving.