Ricotta cheese (it usually comes in 15 oz; that's ok)
1 x ca. 450 g
Cream cheese (that's 2 bricks)
1 1/2 Tasse
sugar
3 Esslöffel
cornstarch
3 Esslöffel
flour
4
eggs
1 Teelöffel
vanilla
1/2 Teelöffel
lemon juice
1 x ca. 1/2 Liter
sour cream
die Zubereitung:
Crust: Melt the butter, pour over crumbs, and mix. Press mixture onto bottom and sides of a 9" springform pan. Put in refrigerator until ready to use.
Filling: Combine first 6 filling ingredients and beat at high speed for 10 minutes. Then add vanilla, lemon juice and sour cream. Beat at low speed until well mixed. Pour into springform pan. Bake at 325 for 1 hour. Turn off oven, but leave cheesecake in oven for at least 2 hours to cool.
