Nicole'S Italian Ricotta Cheesecake - cooking recipe

Ingredients

1 (8 ounce) package cream cheese
1 1/3 cups sugar
2 lbs whole milk ricotta cheese
1 cup sour cream
3 eggs
1 teaspoon vanilla
1 teaspoon anise
1/2 cup flour

Preparation

In a mixer, beat cream cheese and sugar until combined.
Add ricotta cheese and sour cream and whip until smooth.
Mix in eggs, vanilla and anise extract.
Slowly add in flour and mix well at high speed three minutes.
Pour into a greased and floured spring form pan.
Bake at 425 for 15 minutes.
Reduce heat to 350 and bake one hour until set and starting to brown.
Toothpick will come out clean when inserted in center.
Cool completely. Refrigerate at least 4 hours before serving.