1 lb. cream cheese, softened
1 lb. ricotta cheese
1 1/2 c. sugar
4 large eggs, at room temperature
1/2 stick unsalted butter, melted & cooled
3 Tbs. all purpose flour
3 Tbs. cornstarch
2 1/2 tsps. vanilla
2 c. dairy sour cream
In a large bowl with mixer, cream together cream cheese, ricotta cheese & sugar. Beat in eggs, one at a time, beating well after each addition. Add butter, flour, cornstarch & vanilla & beat mixture until well combined. Fold in sour cream. Turn into ungreased springform pan. Bake cheesecake in the middle of preheated 325 oven for 1 hour (the cake will be soft in center). Turn off heat (do not open the oven door) & let the cake remain in the oven for 2 hours. Remove cake from the oven, set it on a rack, & let it cool completely in the pan. Chill cheesecake, loosely wrapped, for at least 2 hours. Remove sides of the pan & transfer cake to a cake stand or plate. Makes 1 cheesecake.
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