I have not made this particular recipe, but it looks to be very familiar
to one that I used to have.
Cheryl
THE REAL MCCOY NEW YORK ITALIAN
CHEESECAKE
Read more about it at www.cooks.com/rec/view/0,176,159171-249192,00.html
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1 lb. ricotta cheese
2 c. sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tbsp. vanilla
5 tbsp. lemon juice
All ingredients should be at room temperature. Combine ricotta cheese and
sour cream in mixing bowl. Beating slowly, add cream cheese, sugar and butter.
Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon
juice. Beat on highest speed possible without splattering for 5 minutes. Pour
into 10 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn
off heat and leave in closed oven for 1 more hour. Cool on rack.
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