Best Ever Ricotta Cheesecake

1 1/2 Lb ricotta cheese
16 oz cream cheese
1 cup sugar
6 eggs
6 Tbsp flour
1 cup sour cream
1 1/2 tsp vanilla

Preheat oven to 325 .
Wrap the outside bottom of a 10" springform pan with foil to prevent
water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar til smooth.
Mix in the eggs one at a time.
Add flour one tablespoon at a time, mixing well.
Stir in the sour cream and vanilla. Pour mixture into prepared pan.
Place cheesecake in a large rectangular pan filled with 2" of hot water.
Bake for 90 minutes. After 90 minutes, turn oven off, but leave the cake
in
the oven for another 60 minutes (do not open door).
Cool for 60 minutes and then refrigerate.
Serve when thoroughly chilled, either plain, or with topping.




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