Ingredients for 12 - 15 servings:
1 pound ricotta cheese
1 pound cream cheese
1 1/2 cups granulates sugar
4 eggs, slightly beaten
1 tsp vanilla
1 tsp lemon extract ( not lemon juice)
3 Tbs all-purpose flour
3 Tbs cornstarch
1/2 cup butter, melted & cooled
2 cups sour cream
Graham cracker crumbs

Italian Cheesecake

In a large mixing bowl with an electric mixer, cream ricotta cheese and cream cheese. Add sugar, eggs, vanilla and lemon extract; mix well. Add flour and cornstarch, then add melted butter. Fold in sour cream.

Grease an 9 inch springform pan and sprinkle generously with graham cracker crumbs. Pour cheese mixture into pan. Bake in a preheated oven for 325 degree , 1 hour.

Then turn off the heat and leave the cake in oven for 2 hours. Do not open the oven door for 3 hours after the cake is placed in the oven

THIS IS THE MOST IMPORTANT STEP OF THE RECIPE.

After 3 hours, remove cheesecake from oven and cool completely.

Store in refrigerator until ready to serve.