Ricotta New York Cheesecake

This recipe uses both ricotta and cream cheese. There is no crust on this cheesecake, but that doesn't mean you can't use one.

1-1/2  lbs  ricotta cheese
1  lb  cream cheese
1  pint  sour cream
6  eggs
2  cups  sugar
1  Tbs  lemon juice
1  tsp  vanilla
6  Tbs  flour

Cream the cheeses and sour cream together. Add eggs, one at a time, beating well after each addition.

Add remaining ingredients and beat well. Pour into prepared 10-inch springform pan.

Bake @350 degrees for one hour and 15 minutes. Turn oven off. Do not open the oven door. Leave the cake in the oven for another hour. Cool and then refrigerate.

You can place a pan of water in the bottom of the oven before baking, to help prevent cheesecake from cracking. Personally, I don't care if it cracks or not, as long as it tastes good.