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Brooklyn Cheesecake

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      Title: BROOKLYN CHEESECAKE
 Categories: Desserts, Gary, Cheesecakes
      Yield: 1 Servings
 
     16 oz Ricotta cheese
     16 oz Cream cheese, softened
  1 1/2 c  Sugar
      4    Eggs
           Juice of 1/2 fresh lemon
    1/4 ts Vanilla
      3 tb Cornstarch
      3 tb Flour
    1/4 c  Melted butter
     16 oz Sour cream
 
  Blend together ricotta and cream cheese, and add sugar. Beat in eggs,
  one at a time. Add lemon juice, vanilla, cornstarch, flour and
  butter. Mix well. Fold in sour cream and pour into buttered 10-inch
  springform pan.
  
  Put cake in a cold oven. Heat to 325 degrees, and bake for one hour.
  Turn oven off and leave cake in for two more hours. Do not open oven
  door while cooling. Remove cake and finish cooling. Wrap and
  refrigerate. Cake is best the next day.
 
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