Jesse's Italian Ricotta Cheesecake

READY IN: 31mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Do not preheat the oven.
  • Butter the sides and bottom of a 10 inch spring form pan.
  • Blend the cheeses.
  • Add sugar to the cheese mixture and mix well.
  • Beat in the eggs one at a time.
  • Add the vanilla, lemon juice corn starch, and butter and blend well.
  • Fold-in the sour cream.
  • Pour the batter into the prepared spring form pan.
  • Place the pan in a cold oven and cook at 325° for one hour.
  • Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours.
  • Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.
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