• Cooking Time: 180
  • Servings: 16
  • Preparation Time: 15


This recipe came from the mother of my good friend, Michael. Since she rarely shared her "ingredients and ways", I was more than a little honored to receive this, written in her own hand!

Misplaced for a few years, when it was rediscovered in a little-used kitchen drawer, I made certain to add it to my recipe card file and a few cooking sites I visit regularly.

My reason for posting this? Simply because food holds no flavor until it is shared. Please enjoy!


  • 15 ounces ricotta cheese
  • 16 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 1/2 cups white sugar
  • 4 large eggs
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 3 tablespoons freshly-squeezed lemon juice
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 1/2 cup butter, melted


  • Coat a 9" springform pan with cooking spray.
  • Beat ricotta cheese, cream cheese and sour cream together until smooth.
  • Add all other ingredients, butter last.
  • Mix on medium speed until well combined and smooth.
  • Pour batter into prepared pan.
  • Place pan in a cold oven.
  • Turn oven temperature to 325 degrees F. for 1 hour.
  • Turn the oven off after the hour has gone.
  • Allow cheesecake to sit in oven undisturbed for 2 hours.
  • Remove from oven to wire rack.
  • Do not open springform lock.
  • Allow to cool for 1 hour.
  • Cake will have pulled away from the sides of the pan.
  • Open springform and allow to cool for another hour.
  • Remove sides of pan.
  • Cool completely.
  • Refrigerate until serving.
  • This cheesecake can be dressed with various fruits of the seasons, chocolate drizzles or whatever strikes your fancy.

Categories: Cheesecake 
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