Cerino's Excellent Cheesecake

Makes 1 - 9 inch springform

2 tablespoons graham cracker crumbs
15 ounces ricotta cheese
2 packages (8 ounce each) cream cheese, softened
16 ounces sour cream
1 1/2 cups sugar
4 eggs
3 tablespoons cornstarch
3 tablespoons flour
3 tablespoons lemon juice
1 teaspoon vanilla
1/2 cup butter, melted and cooled

Butter the bottom of a 9 inch springform pan. Sprinkle with crumbs; shake
out excess. In blender puree ricotta cheese until smooth. In mixer bowl
combine ricotta, cream cheese and sour cream; beat until smooth. Beat in
sugar. Add eggs, one at a time, beating well after each addition. In a
small bowl combine cornstarch and flour. Beat into cheese mixture. Stir in
lemon juice and vanilla, then melted butter. Pour into prepared pan. Place
cheesecake in cold oven. Turn oven to 325 degrees (F); bake 1 hour. Turn
off oven. Leave cheesecake in oven 2 hours more. (Do not open door.)
Refrigerate several hours or overnight. To serve, cut into wedges. For
best results, dip knife in water before cutting each slice.

The Plain Dealer, Cleveland
Ladies' Home Journal


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