Italian Ricotta Cheesecake - cooking recipe

Ingredients

16 ounces ricotta cheese
16 ounces cream cheese
1 1/2 cups sugar
4 large eggs
1/2 lemon, juice of, fresh
1/4 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/4 cup butter, melted
16 ounces sour cream

Preparation

Blend together ricotta and cream cheese, and add sugar.
Beat in eggs , one at a time.
Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
Fold in sour cream.
Pour into BUTTERED 10 inch springform pan.
Put cake in cold oven (Do not preheat).
Heat oven @ 325 degrees and bake for 1 hour.
Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
Remove cake and finish cooling.
Wrap and refrigerate. Cake is best the next day.