Cheese Cake
1 lb ricotta cheese
1 lb cream cheese (not whipped)
1 1/2 cups sugar
4eggs
1 tsp vanilla
3 tbs corn starch
3 tbs flour
1 pint sour cream
1/4 lb sweet butter
1 1/2 tsp lemon juice
Leave all ingredients including eggs out of the fridge for two hours before starting. All should be room temperature.
Cream the cheese, add the sugar gradually, add eggs one by one beating in between. Stir in the vanilla, lemon juice, flour and corn starch and butter. Beat until smooth. Then stir in the sour cream and bear on medium speed. DON'T OVER BEAT!
Pour into a spring form pan
and bake at 325 degrees for one hour. After you turn off the oven, let the cake rest in it for two hours. Do not open the oven for any reason during this time. Otherwise, the cake will fall.
When it is totally cooled, spoon on a topping of comstock cherries or some other fruit topping. KEEP IT REFRIGERATED.
Good luck!
Rufus