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Ricotta Cream Cheese Cheesecake

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PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
375 min
SERVINGS
8 servings
Dessert Italian
Ricotta Cream Cheese Cheesecake
Ingredients
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (16 ounce) container ricotta cheese
  • 4 large eggs
  • 1 1/2 cups white sugar
  • 1/2 cup butter, melted and cooled
  • 3 tablespoons flour
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pint sour cream
Instructions
1
Collect and assemble all necessary components for preparation.
2
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly coat a 9-inch springform pan with a thin layer of non-stick substance.
3
Combine cream cheese and ricotta cheese in a well-equipped mixing bowl, blending them until they are thoroughly merged.
4
Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla extract; blend to achieve a uniform mixture.
5
Introduce sour cream into the mixture and pour it into the prepared pan.
6
Place the cheesecake in the preheated oven for 1 hour. Turn the oven off; allow the cheesecake to cool in the oven with the door closed for an additional 1 hour, thereby minimizing the likelihood of cracking.
7
Refrigerate the cheesecake until it has cooled completely before serving.