Semi-traditional Italian Cheesecake made for years by Luzetta "Nanny" Russo
Ingredients
Ricotta Cheese (Room Temp): 1 Lbs
Sour Cream (Room Temp): 1 Lbs
Cream Cheese (Room Temp): 1 Lbs
Granulated Sugar: 1 1/2 Cup
Unsalted Butter (Room Temp): 1/2 Cup
Large Eggs: 3 Each
All-Purpose Flour: 3 TBSP
Cornstarch: 3 TBSP
Vanilla Extract: 1 1/2 TBSP
Lemon Juice: 1 1/2 TBSP
Instructions
Preheat the oven to 350°F.
Grease and flour the bottom and sides of springform pan, or line with parchment paper.
For the filling:
In a large mixing bowl, combine the ricotta cheese, sour cream, cream cheese, butter and granulated sugar, until creamy. Add eggs one at a time, taking care not to get any shells into the mix. Add cornstarch, flour, vanilla extract, and lemon juice. Mix until smooth.
Pour mixture into prepared springform pan.
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set.