Ricotta Cheesecake - cooking recipe

Ingredients

1 1/2 c. sugar
1 lb. Ricotta
1 1/2 tsp. vanilla
4 eggs
3 Tbsp. flour
3 Tbsp. cornstarch
1/2 c. butter, melted and cooled
1 pt. sour cream
1 lb. softened cream cheese

Preparation

Beat Ricotta and cream cheese at high speed until well combined.
Gradually beat in sugar; beat in 1 egg at a time at low speed.
Add cornstarch, flour, vanilla, melted butter and sour cream.
Beat until smooth.
Pour into large greased and floured spring-form pan.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Take out of oven immediately and cool on top of stove for 2 hours. Refrigerate overnight.