Ingredients
2 8 oz. cream cheese
1 1/2 cups sugar
4 eggs (blend into cream cheese)
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 stick unsalted butter
1 1/2 tsp. fresh lemon juice
1 16 oz. ricotta
1 pint sour cream
Preparation
Grease springform pan. Add dry ingredients to wet. Bake 325 for one hour. THEN DO NOT OPEN OVEN DOOR. TURN OFF HEAT AND LEAVE CAKE IN OVEN FOR ONE MORE HOUR. Sprinkle with a little confectioners sugar when cool.
