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1
Preheat oven to 325u00b0F.
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2
Prepare a 10-inch springform pan by wrapping it with a layer of heavy duty alum foil.
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3
(I would grease the pan, put a round of parchment on the bottom and flour the sides) Cream together ricotta cheese, cream cheese and sugar until smooth (could use a food processor to really smooth out the ricotta).
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4
Mix in the eggs one at a time.
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5
Add flour one tablespoon at a time, mixing well.
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6
Stir in the sour cream and vanilla.
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7
(I would be sure to mix things slowly and have all ingredients up to room temperature. Don't beat any air into the mixture and be sure it's really smooth when done).
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8
Pour mixture into pan.
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9
Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
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10
Carefully put into preheated oven.
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11
Bake for 90 minutes.
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12
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
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13
Cool on counter for at-least 60 minutes (until room temp) and then refrigerate.
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14
Serve when thoroughly chilled (overnight).
