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2 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
1-1/2 cups sugar
1/4 cup butter or margarine, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups (16 ounces) sour cream
Fresh fruit or fruit sauce or jam, optional
In a mixing bowl, beat cream cheese, ricotta and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add butter, cornstarch, flour and vanilla; beat until smooth. Fold in sour cream. Pour into a greased 13x9x2-inch baking pan. Bake uncovered at 325 degrees for 1 hour. Do not open door. Turn off oven. Let cheesecake stand in closed oven for 2 hours. Cool completely on a wire rack. Chill several hours or overnight. Top each square with fruit, if desired.
Yield: 20 servings.