Italian New York Cheesecake - cooking recipe

Ingredients

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

Preparation

Blend Ricotta cheese and cream cheese well.
Blend in sugar. Beat in eggs, one at a time.
Add vanilla, lemon juice, cornstarch, flour and butter.
Fold in sour cream and blend well. Pour into a 10-inch buttered spring-form pan.
Place in a cold oven and turn heat to 325\u00b0.
Bake 1 hour.
Do not open oven door. Turn off oven and leave until cool, at least 2 more hours.
Top with cherry pie filling or whatever you prefer.