1 pound cream cheese (room temperature)
1 pound sour cream
1 pound ricotta cheese (whole milk variety, best brands are Precious or Figaro)
1 cup sugar
3 T. of flour
3 T. cornstarch
1 ½ T. lemon juice
1 T. vanilla
4 ounces butter, melted (best brands are Danish Creamier or Tillamook)
Grease and flour a 10-inch spring form pan.
Make the graham cracker crust (below) and spread it on bottom of pan.
When the cream cheese has softened to room temperature, mix it with the sour cream until smooth.
Add the ricotta cheese and blend in. Then add the sugar.
In a small bowl or cup, stir together the flour and cornstarch, then add them to cheese mixture until blended in.
Stir in the lemon juice and vanilla.
In a separate medium bowl, lightly beat the eggs and add them to cheese mixture.
Blend in the melted butter.
Make sure all ingredients are blended well together but do not over mix. Scrape the sides of bowl with a spatula to ensure all ingredients are blended in.
Pour the mixture into the pan over the graham cracker crust. Place the pan in the oven and bake for about 1 hour and 15 minutes. The top of cake should start turning a pale tan color but if you shake the pan, it should shake like Jello. Every oven is different so you may have to adjust cooking time by 10 to 15 minutes (more or less).
Once done, turn off the oven and let cake sit in oven for 2 hours to cool slowly. Do not open the oven while the cake is cooling.
Then remove from oven, cover with a small towel and let it sit at room temperature for 2 hours to cool slowly.
After the cake has cooled for two hours, cover with plastic wrap and place in the refrigerator for 12 hours.
The cake is then ready to serve. If you like, garnish it with a dusting of confectioner’s sugar.
Graham Cracker Crust
1 ½ c. graham crackers, crushed (about 18 crackers)
1/3 c. brown sugar
½ T. cinnamon
1/3 c. butter, melted
Place all ingredients in a bowl and mix well by hand. Make sure the butter is distributed evenly in the mixture. Place the mixture on the bottom of a greased and floured spring form pan. Use the bottom of a plate or other flat surface to gently press the graham cracker crust on the bottom of the pan.
Substitute chocolate graham crackers for the regular graham crackers and leave out the cinnamon.