Ingredients
1 lb. Ricotta cheese
2 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
4 eggs
1/2 c. cornstarch
2 Tbsp. lemon juice
1 tsp. vanilla
1/2 c. melted butter
1 pt. sour cream
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Blend together Ricotta and cream cheese. Add sugar, mix well. Add one egg at a time, beating well after each addition on high speed. Reduce speed to medium, slowly add cornstarch, lemon juice, vanilla and butter. Mix well. Add sour cream, mix well. Pour into greased and dusted with graham cracker crumbs spring-form pan. Bake 1 hour at 325°. Turn oven off and let sit in oven for 2 hours until cool. Refrigerate at least 6 hours before serving.