Then add lemon juice, vanilla, cornstarch and flour
beat until smooth.
Add melted butter, sugar and sour cream beat until completely combined.
Pour batter into a 9-inch round springform pan and bake for 1 hour. You may need to bake it longer depending upon your oven. I usually have to bake it for 1 1/2 hours.
Turn off oven and leave the cake in the oven with door closed for 2 more hours. Chill before removing from pan. Garnish with fresh fruit.
Nutrition Facts
Italian Ricotta Cheesecake
Amount Per Serving
Calories 468
* Percent Daily Values are based on a 2000 calorie diet.