Ingredients
- 16 ounces cream cheese softened
- 1 container (16 ounces) ricotta cheese drained if watery
- 4 large eggs at room temperature
- 1 2/3 cups granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 pint sour cream
- Fresh fruit for serving (optional)
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch springform pan.
- In a large bowl, beat the cream cheese and ricotta cheese together until smooth and well blended.
- Add the eggs, white sugar, melted butter, lemon juice, and vanilla extract. Mix until smooth.
- Sift in the flour and cornstarch. Stir them into the mixture until just combined.
- Gently fold in the sour cream until the batter is uniform.
- Pour the cheesecake batter into the prepared pan, spreading evenly.
- Bake in the preheated oven for 1 hour. After baking, turn the oven off and let the cheesecake cool inside with the door closed for 1 additional hour to help prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate until thoroughly chilled before serving.
- Unlock and remove the sides of the springform pan. Slice the cheesecake and serve it chilled, accompanied by fresh fruit if desired.