Father Sarducci's Cheesecake
Posted by: Jerseygirl Wed, 12 May 2004, at 9:58 a.m.
 

1 lb ricotta cheese
2 cups sour cream
16 oz cream cheese
1-1/2 cups sugar
1/2 cup melted butter
3 extra large eggs
3 tbsp flour
3 tbsp cornstarch
5 tsp vanilla
5 tsp fresh lemon juice

Make sure all ingredients are at room temperature.
Combine ricotta cheese and sour cream in a large mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 more minutes. Pour mixture into a 10-inch springform pan.

Bake in preheated 350 degree oven on middle rack for 1 hour. Turn off heat and leave in oven with door closed for 1 more hour. DO NOT OPEN DOOR. Cool on rack.

If you have a large capacity food processor, by all means use it for this recipe. The steel blade will blend the ricotta to a velvety texture and the resulting cheese cake will be very smooth and creamy.