Italian Cheesecake

This was my Nonna's recipe. We always had this for the holidays. It is my favorite cheesecake because it doesn't have a crust. The most important thing is to NOT open the oven door.

• Ready In: 2 hrs 15 mins
• Serves: 15
• Yields: 1 cheesecake

Ingredients

• 1 1⁄2 lbs ricotta cheese
• 1 1⁄2 cups sugar
• 16  ounces cream cheese
• 6  eggs
• 6  tablespoons flour
• 1  pint sour cream
• 1  tablespoon lemon juice
• 1  tablespoon vanilla

Directions

1. Grease and flour 10" spring form pan.
2. Mix the ricotta, sugar, and cream cheese together.
3. Add 6 eggs (one at a time and mixing between each), flour, and sour cream, lemon juice, and vanilla.
4. Pour batter into pan and bake 1 hour at 350.
5. Turn oven off and leave the cake in the oven for another hour. DO NOT OPEN OVEN!
6. Cool completely and spread with 1 jar of pineapple or cherry preserves, fresh strawberries, or any other topping of your choice.