Ingredients

• 1 pound cream cheese , softened
• 1 pound ricotta cheese
• 1.5 cups white sugar
• 4 eggs
• 0.25 cups butter , melted and cooled
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 2.5 teaspoons vanilla extract
• 2 cups sour cream
• 2 tablespoons lemon juice , Optional

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the middle position.
2. 2 Beat cream cheese, ricotta cheese, and sugar in a large bowl with an electric mixer until well combined. Beat in eggs, one at a time. Add butter, flour, cornstarch, and vanilla extract; beat until well combined. Fold in sour cream and lemon juice; pour into an ungreased 10-inch springform pan.
3. 3 Bake in the preheated oven for 1 hour. Turn off oven; leave cheesecake inside the oven for 2 hours. Remove cheesecake from the oven; cool completely.
4. 4 Run a thin spatula around edges of pan before opening pan to remove cheesecake. Serve cold or at room temperature; refrigerate leftovers.

Nutrition per serving