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Boston Cheesecake

15 oz. Ricotta cheese
16 oz. cream cheese
1½ cup sugar
4 eggs
1½ tablespoon vanilla
1 tablespoon lemon juice or drained pineapple juice
3 tablespoon cornstarch
3 tablespoon flour
1 stick butter, melted
1 pt. sour cream

CRUST:
1¼ cup graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted

CRUST: Combine graham cracker crumbs, sugar and melted butter. Press into 10" spring form pan. Bake at 375ºF for 6-9 minutes. Cool

Cream Ricotta cheese, cream cheese. Add sugar, mixing well. Beat in eggs, one at a time. Stir in vanilla, lemon/pineapple juice, cornstarch, flour. Add melted butter and sour cream. Bake at 325ºF for 1 hour. DO NOT OPEN OVEN. Turn off oven and leave cheesecake in oven for 2 hours.

Susie Indy
 

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