Ingredients: 1 lb ricotta cheese 1 lb cream cheese, softened 1-1/2 cups brown sugar 4 eggs 3 tbsp flour 3 tbsp arrowroot or cornstarch 1-1/2 tsp vanilla extract 2 tbsp lemon juice 1 lemon zest, grated 1/2 cup butter, melted 2 cups sour cream
Directions:1. Strain the liquid from the ricotta cheese in a sieve. 2. In a mixing bowl, beat well the ricotta and cream cheese till well blended. While beating, gradually add the sugar. Beat in the eggs one at a time. Add the flour, arrowroot or cornstarch, vanilla, lemon juice and lemon zest. Beat well. Fold in the melted butter and sour cream and pour into a greased 9-inch deep cheesecake pan. 3. Bake for 1 hour at 350 F. Turn off the heat and leave the cake in the oven for an additional hour. Do not open the oven door. |