Jesse's Italian Ricotta Cheesecake
"This was my mother-in-law's recipe. This cheese cake is eextremely rich but light in texture. Keeping it from sinking in the middle after cooking is tricky - don't open the oven door until it is completely cooled. It tastes best after sitting in the refrigerator overnight. But, don't wrap it tightly or place it in a plastic container because moisture will collect on top and cause it to sink. Even a bit sunken, it is my favorite cheese cake...."
INGREDIENTS
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1 lb ricotta cheese, at room temperature (15 ounces will do)
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16 ounces cream cheese, also at room temperature
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1 1/2 cups granulated sugar
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4 eggs
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1/2 teaspoon vanilla
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1/2 teaspoon lemon juice
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3 tablespoons cornstarch
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1/4 cup melted butter (cooled a bit)
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1 pint sour cream
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