How to Make Italian Cheesecake

There's cheesecake...and there's to-die-for cheesecake. The difference? Not skimping on the ingredients. Let's face it. If you're having dessert, you may as well enjoy it. Here's how to make sumptuous Italian cheesecake.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb. ricotta cheese, room temperature
• 1 lb. cream cheese, room temperature
• 1-1/2 c. sugar
• 4 eggs, beaten
• 2 tbs. lemon juice
• 3 tbs. flour
• 3 tbs. corn starch
• 1 tsp. vanilla
• ½ lb. butter, melted
• 1 pt. sour cream

1. Preheat oven to 350. Use electric mixer to combine ricotta and cream cheese. Mix until creamy. Add sugar gradually.

2. Add eggs, juice, flour, corn starch and vanilla. Beat all until well blended.

3. Add butter. Blend in sour cream BY HAND.

4. Pour into greased 10-inch spring-form pan. Bake for 1 hr. 15 mins.

5. TURN OVEN OFF. Leave cake in oven for 2 more hours. DO NOT OPEN OVEN. Wait until completely cool before serving.

Tips & Warnings

• You can substitute low-fat or skim ricotta, cream cheese and sour cream if you're really watching your calories without affecting the creamy texture -- or the taste -- of the cheesecake. You can also use orange juice in place of lemon juice.
• Again, do not open the door after turning the oven off. This will cause the cake to drop.

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