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1
Preheat oven to 325F.
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2
Grease and flour a 9-inch springform pan.
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3
(Note: This cake must be baked in a springform pan.
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4
It will be impossible to remove from any other pan.)
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5
Have cream cheese softened, by leaving it out of the refrigerator for an hour or so.
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6
In a large bowl, place the soft cream sheese and the ricotta cheese.
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7
Using an electric miser, at high speed, beat the cheeses until thick and creamy.
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8
At least 6 to 8 minutes.
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9
Add the sugar, gradually, and then the eggs.
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10
Mix well.
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11
At LOW speed add the cornstarch, flour, lemon juice and rind, and the vanilla.
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12
Mix again.
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13
Geat in the melted butter and the sour cream.
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14
The mixture should be liquid and thick.
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15
Pour the mixture into the greased and floured spring form pan, and place in the center of the oven for one hour and 10-20 minutes, or until the edges are firm and lightly browned.
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16
Turn off the oven and let the cake stand in the oven, undisturbed, for at least the next two hours.
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17
Remove from the oven and place on a rack and let stand at room temperature for another two hours.
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18
Refrigerate for 3 hours or until well chilled.
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19
Removes spring form ring before serving.
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20
You can leave the cake on the spring form bottom.
