Ingredients
2 packages (8 ounces each) cream cheese, softened3 cups ricotta cheese2 cups sour cream1-1/2 cups sugar1/2 cup butter, softened3 tablespoons all-purpose flour3 tablespoons cornstarch4 large eggs, lightly beaten2 tablespoons lemon juice1 teaspoon vanilla extractAssorted fresh fruit
Preparation
Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
