Italian Cream Cheese and Ricotta Cheesecake

About two years ago, a few friends of ours came over to visit and wanted to make us a cheesecake so we bought a spring form pan. Since then that spring form pan has sat in her kitchen unused. This year for Easter I decided to dig it out and make a cheesecake. I was both surprised and delighted by the ease of this recipe.

16 ounces cream cheese, softened 

16 ounces Ricotta cheese

1 1/2 cups white sugar

4 eggs

1 Tablespoon lemon extract 

1 teaspoon vanilla extract 

3 Tablespoons all-purpose flour 

3 Tablespoons cornstarch 

1/2 butter, melted

16 ounces sour cream 

Preheat oven to 350°F and lightly grease a spring form pan. 

Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. 

 Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour and butter. 

 Add the sour cream last and stir. 

Pour the mixture into the prepared spring form pan. 

Bake in the preheated oven one hour; turn off oven and leave in oven one hour more. Allow to cool completely and refrigerator before serving.

Voila! Even though this recipe takes a lot of time, it is not a lot of work. You can even bake it the night before like I did and it will be ready to go the next morning!