Italian Rocotta Cheese Cake

This was taken right out of my Mother-in-loves mouth. It is a classic but I did tweak it a bit she never adds a crust so.

My Mother-in-Love is right off the Italy Boat. She has all the old school recipes and I am blessed to have her and her recipes in my life! 









Do you remember the Nut Crisp Cookies ? I made a batch that was really thin.They were so thin I crumbled them up and froze them. I took those same cookie crumbs and added 1 cup of gram cracker crumbs and a half cup butter for the crust. Now here is a funny story that goes with this cheese cake adventure for the whole story go here....


 

Italian Ricotta Cheese Cake

Ingredients
* 2 -8 ounce packages cream cheese, softened
* 1 lb ricotta cheese
* 1 1/2 cups white sugar
* 4 eggs room temperature
* 1 tbss fresh lemon juice
* 1 tsp vanilla extract
* 3 tbs cornstarch
* 3 tbs flour
* 1/2 cup butter, melted and cooled
* 1 pint sour cream

 Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.











 Stir in sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.

 Add the sour cream last and stir

Pour the mixture into the prepared spring-form pan

 Bake in the preheated oven 1 hour turn oven off

    Leave in oven 1 hour more
   

 Allow to cool completely in refrigerator
             before serving

 I think I could have cooked it a shorter amount of time notice the crack. But a bit of my homemade preserves covered that up just fine