Italian Cream Cheese and Ricotta Cheesecake

Ingredients

• Cream cheese

  16 oz or 454g

• Ricotta cheese

  Whole milk

  16 oz or 454g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Lemon juice

  Raw

  1 tbsp or 15g

• Vanilla extract

  1 tsp or 4g

• Cornstarch

  3 tbsp or 23g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Butter

  Unsalted

  ½ cup or 114g

• Sour cream

  Reduced fat, cultured

  2 cup or 484g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch 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.
4. (source: https://www.allrecipes.com/recipe/154297/italian-cream-cheese-and-ricotta-cheesecake/)

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