Italian New York Cheesecake - cooking recipe

Ingredients

2 lb. Ricotta
2 (8 oz.) pkg. cream cheese
1 pt. sour cream
1/2 tsp. vanilla
3 Tbsp. flour
4 eggs
1 1/2 c. sugar
1/2 tsp. lemon juice
3 Tbsp. cornstarch
1/4 c. melted butter

Preparation

Blend Ricotta and cream cheese with the sugar.
Beat in 1 egg at a time.
Add vanilla, lemon juice, cornstarch, flour and butter and mix well.
Fold in sour cream, then mix on low speed until blended.
Pour into well-greased 10-inch spring-form pan.
Place in cold oven and turn heat to 325\u00b0.
Bake 1 hour.
Do not open oven.
Turn oven off after 1 hour and keep in oven for 2 hours longer.
Do not open oven!