Preheat
Oven to 350
1 lb. Ricotta
Cheese 15 oz.
1 Pt. Sour
Cream
1 lb. Cream
Cheese
4 Eggs
1 t Vanilla
3 T Cornstarch
3 T Flour
1 ½ Cups Sugar
¼ lb. Melted
Butter
Beat well in a large
bowl: sour cream, ricotta, & cream cheese until light and fluffy. Add eggs 2 at a time and beat well. Add Vanilla, cornstarch, and flour, beat. Add Sugar and melted butter, beat.
Grease 10” or 11” springform pan ( use 10” by 3”) (pam spray). Bake 1 hour at 325
Outside edge should
be golden brown, if not, bake a little longer.
Shut off oven and leave cake in oven for another hour.
Cool on wire rack and then
Refrigerate
Before serving, top
with canned fruit topping.
Cuts and tastes
better if baked
a day or so before serving. Serve Well
Chilled
ENJOY