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Italian Cream Cheese and Ricotta Cake
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| Ingredients: | |
| 2 (8 oz) packages | cream cheese, softened |
| 1 (16 oz) container | ricotta cheese |
| 1 1/2 cups | white sugar |
| 4 | eggs |
| 1 table spoon lemon juice | |
| 1 teaspoon | vanilla extract |
| 3 tablespoons | cornstarch |
| 3 tablespoons | flour |
| 1/2 cup | butter, melted and cooled |
| 1 pint | sour cream |
Directions
1. Preheat oven to 350 degrees F. Lightly grease a springform pan.
2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving
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