This is a family recipe that has been handed down through the generations - but only to those who love to cook! This is a delicious cheesecake but VERY delicate. DO NOT open the oven for 3 hours or it will fall.
You may use low-fat ricotta and cream cheese to cut some calories. This is very rich and only takes a sliver to satisfy.
Preheat oven to 325 degrees. Butter a 9" Spring Form pan. Allow cream cheese to soften for about 1/2 hour before using.
Cream together cream cheese, Ricotta Cheese and sugar.Beat in sour cream.
Beat in eggs - one at a time!Beat each egg in well before adding in next egg. (This is very important)
Add the rest of ingredients and beat well.
Pour into spring form pan and bake for 1 hour 15 minutes. Turn oven off but LEAVE cake in oven for another 2 hours. DO NOT open oven door at all during this time or you will ruin this delicate cheesecake!
After cake has cooled, remove side of pan and refrigerate over night. Top with fresh fruit if desired.