Guest guest Posted May 17, 2004 Report Share Posted May 17, 2004 Ingredients: 16 oz Ricotta cheese 16 oz Cream cheese, softened 1 1/2 c Sugar 4 Eggs Juice of 1/2 fresh lemon 1/4 t Vanilla 3 tb Cornstarch 3 tb Flour 1/4 c Melted butter 16 oz Sour cream Directions: Blend together ricotta and cream cheese, and add sugar. Beat in eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and butter. Mix well. Fold in sour cream and pour into buttered 10-inch springform pan. Put cake in a cold oven. Heat to 325 degrees, and bake for one hour. Turn oven off and leave cake in for two more hours. Do not open oven door while cooling. Remove cake and finish cooling. Wrap and refrigerate. Cake is best the next day. Quote Link to comment Share on other sites More sharing options...
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