325*F oven; 10inch springform
16 oz ricotta cheese
2 (8 oz) packages cream cheese
1/2 stick butter, softened
4 eggs, slightly beaten
2 cups sour cream
2 T lemon juice
1 t vanilla extract
1.5 cups sugar
1/8 - 1/4 cup cornstarch
have all ingredients at room temperature.
beat ricotta in a food processor til smooth.
add all ingredients, one at a time to mixer.
pour into greased, parchment lined springform pan over a pan of hot water. (by greased, i mean take the pans, throw them in the freezer, then melt some more butter - maybe 2-3 T, and pull those pans out of freezer. using pastry brush, wipe down the sides and bottom of the pan - you will know where you hit with butter because it will turn cloudy and thick. this will prevent the cake from sticking - feel free to dust with cornstarch afterwards for add'l release properties).
bake 90 minutes. (watch for browning; adjust time as needed). turn off oven, let cake rest in oven for 2 hours.
fridge overnight. serve well chilled. can be frozen for later serving. :)
this is a big hit with the family - and has been dubbed the 'yum yum cake' per the youngest family member.