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| 1 x ca. 450 g | cream cheese |
| 1 1/2 Esslöffel | vanilla |
| 1 x ca. 450 g | ricotta cheese |
| 2 Esslöffel | lemon juice |
| 2 Teelöffel | Lemon peel grated |
| 1 x ca. 1/2 Liter | sour cream |
| 3 Esslöffel | flour |
| 1 1/2 Tasse | sugar |
| 3 Esslöffel | cornstarch |
| 4 | Jumbo Eggs |
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~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the oven.
Beat together the cream cheese, ricotta and sour cream. Beat in the sugar. Beat in the remaining ingredients, one at a time. Everything must be very well combined.
Pour the mixture into a greased 9-inch springform pan. If you'd like, dust the pan with crushed graham crackers. It will make the cake come out easier but you won't actually have a crust.
Place the cheesecake on the middle rack of the oven and bake for 1 hour. Turn off the oven. (Do Not open oven door). Leave cheesecake in oven for 1 hour longer. Cool on a wire rack; refrigerate overnight.
The next day, remove sides of springform pan. Top with sour cream, if desired.
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