Ingredients
| 1 lb. | Ricotta cheese, at room temperature | | 2 pkg. (8 oz. each) | cream cheese, at room temperature | | 1-1/2 cup | sugar | | 4 | eggs | | 1/2 tsp. | lemon juice | | 1/2 tsp. | vanilla extract | | 3 tbsp. | cornstarch | | 3 tbsp. | all-purpose flour | | 1/4 cup | butter, melted | | 1 pint | sour cream |
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Instructions
In a mixing bowl using an electric mixer, blend the ricotta and cream cheese well. Blend in the sugar. Beat in the eggs, one at a time. Add the vanilla extract, lemon juice, cornstarch, flour, and butter. Fold in the sour cream and blend well.
Into a buttered 10-inch springform pan, pour the cheese mixture. Place in cold oven and turn heat to 325°F. Bake for 1 hour. Do not open door. Turn off the oven and leave the cheesecake in oven for at least two hours. Pour cherry pie filling (or whatever) over top.
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