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Italian Cheesecake

1 lb ricotta cheese
2 cups sour cream
16 oz cream cheese
1 1/2 cups sugar
1/2 cup butter, melted
3 extra large eggs
3 tbsp flour
3 tbsp cornstarch
5 tsp vanilla
5 tsp fresh lemon juice

Combine ricotta cheese and sour cream in a mixing bowl. Beating
slowly, add cream cheese, sugar and butter. Increase speed to
medium and add eggs, flour, cornstarch, vanilla and lemon juice.
Beat on highest speed possible without splattering for 5 more
minutes. Pour mixture into a 10-inch springform pan. Bake in a
preheated 350-degree oven for 1 hour. Turn heat off and leave in
oven with door closed for one more hour. Cool on rack.

Have all the ingredients at room temperature and bake the cake on
the middle rack of the oven. If you have a large capacity food
processor, by all means use it for this recipe. The steel blade
will blend the ricotta to a velvety texture and the resulting
cheesecake will be very smooth and creamy.

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