Lemon Ricotta Cheesecake

Ingredients

• 2 x 250g packages cream cheese, softened
• 400g container ricotta cheese
• 4 large eggs
• 1 ½ cups white sugar
• 115g butter, melted and cooled
• 3 tablespoons flour
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 pint sour cream

Directions

1. Preheat the oven to 170°C. Lightly grease a 9-inch springform pan.
2. Mix cream cheese and ricotta cheese together in a mixing bowl until well combined. Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine. Stir in sour cream and pour into the prepared pan.
3. Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking. Cool cheesecake completely in the refrigerator before serving.