Stu wrote:
>
> This it??
> http://allrecipes.com//Recipe/italia...ke/Detail.aspx
>
> Italian Cream Cheese and Ricotta Cheesecake
>
> Prep Time: 15 Min
> Cook Time: 2 Hrs
> Ready In: 6 Hrs 15 Min
>
> Ingredients
>
> 2 (8 ounce) packages cream cheese, softened
> 1 (16 ounce) container ricotta cheese
> 1 1/2 cups white sugar
> 4 eggs
> 1 tablespoon lemon juice
> 1 teaspoon vanilla extract
> 3 tablespoons cornstarch
> 3 tablespoons flour
> 1/2 cup butter, melted and cooled
> 1 pint sour cream
>
> Directions
>
> 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
> springform pan.
>
> 2.Mix the cream cheese and ricotta cheese together in a mixing bowl
> until well combined. Stir in the sugar, eggs, lemon juice, vanilla,
> cornstarch, flour, and butter. Add the sour cream last and stir. Pour
> the mixture into the prepared spring form pan.
>
> 3.Bake in the preheated oven 1 hour; turn oven off and leave in oven 1
> hour more. Allow to cool completely in refrigerator before serving.
>
> Nutritional Information
> Amount Per Serving Calories: 703, Fat: 50.1g, Cholesterol: 241mg
>
> --
>
> Stu

That's pretty much it. My recipe has "juice of half a lemon" which is
probably closer to 3 tablespoons, bakes at 325 for 1:10, then continues
in the cooling oven for at least 2 hours. It also "matures" if you
refrigerate it for a couple days before eating and is even better.