1 lb ricotta cheese(whole milk)
1 lb cream cheese
1 1/2 cups sugar
4 eggs @ room tempature
1 T lemon juice
1 t vanilla ( I add more- I have also added dissarrno or amaretto-2 or more Tbs)
3 T cornstarch
3 T flour
1/4 lb melted butter(cooled off)
1 pint sour cream
electric beater: add cream cheese w/ricotta in bowl & mix, add sugar gradually & beat until smooth. Add egs, lemon uice, vanilla, cornstarch, flour & melted butter; beat until completely smooth. Blend in sour cream. Pour into a springform pan(not greased) Bake @ 320 for 1 hour 15 min. Shut off oven and leave for 2 hours. Then refrigerate for at least 8 hours or overnight.
For the crust I crush graham crackers with melted butter until mixed together well, and press in bottom of springform pan, bake @ 350 for 10 minutes or so, until set. I don't really measure, if I had to guess.. 1/3 of a package of graham crackers with a 1/2 stick of melted butter.
You can do anything you want for the crust, use chocoalte wafers or any crust you prefer.
This recipe is from my mother-in-love, Francoise. She got the recipe from an old friend from Germany, years ago when they lived in NYC. She has made this for years, always a favorite.. so now I am keeping the tradition alive too... Hope you LOVE it too!!!!