Italian Cheesecake


  • 1 pound ricotta cheese
  • 1 pound cream cheese
  • 1 1/2 cups granulates sugar
  • 4 eggs, slightly beaten
  • 1 tsp vanilla
  • 1 tsp lemon extract ( not lemon juice)
  • 3 Tbs all-purpose flour
  • 3 Tbs cornstarch
  • 1/2 cup butter, melted & cooled
  • 2 cups sour cream
  • Graham cracker crumbs

In a large mixing bowl with an electric mixer, cream ricotta cheese
and cream cheese. Add sugar, eggs, vanilla and lemon extract; mix
well. Add flour and cornstarch, then add melted butter. Fold in sour
cream. Grease an 9 inch springform pan and sprinkle generously with
graham cracker crumbs. Pour cheese mixture into pan. Bake in a
preheated oven for 325 degree , 1 hour. Then turn off the heat and
leave the cake in oven for 2 hours. Do not open the oven door for 3
hours afteer the cake is placed in the oven THIS IS THE MOST IMPORTANT
STEP OF THE RECIPE. After 3 hours, remove cheesecake from oven and
cool completely. Store in refrigerator until ready to serve. MAKES