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Ingredients
- 1 lb Ricotta cheese
- 2 c. Lowfat sour cream
- 2 pkt (8 ounce each) cream cheese
- 1 1/2 c. Sugar
- 1/2 c. Butter, melted
- 3 x Extra large Large eggs
- 3 Tbsp. Flour
- 3 Tbsp. Cornstarch
- 5 tsp Vanilla
- 5 tsp Fresh lemon juice
Directions
- Heat oven to 350 degrees. Mix ricotta and lowfat sour cream in a mixing bowl.
- Beating slowly, add in cream cheese, sugar, and butter. Increase speed to medium and add in Large eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible for 5 min. Pour mix into 10" springform pan.
- Bake at 350 degrees for 1 hour. Turn off heat and leave in oven with door closed for 1 hour. Cold on rack and then refrigerateovernight.
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