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12 hours
Prep: 30 minutes
Cook: 60 minutes
1257 calories per serving view nutrition facts
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| 16 | ounces | ricotta cheese | |
| 16 | ounces | cream cheese | softened |
| 1 1/2 | cups | sugar | |
| 4 | large | eggs | |
| 1/2 | each | lemon | juiced |
| 1/4 | teaspoon | vanilla extract | |
| 3 | tablespoons | cornstarch | |
| 3 | tablespoons | flour, all-purpose | |
| 1/4 | cup | butter | melted |
| 16 | ounces | sour cream |
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter. Mix well.
Fold in sour cream and pour into buttered 10-inch springform pan.
Put cake in a cold oven.
Heat to 325 degrees F, and bake for one hour.
Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling.
Remove cake and finish cooling.
Wrap and refrigerate.
Cake is best the next day.
| % Daily Value* | |
| Total Fat 88.0g | 136% |
| Saturated Fat 54.0g | 270% |
| Trans Fat 0.0g | |
| Cholesterol 449mg | 150% |
| Sodium 606mg | 25% |
| Total Carbohydrate 96.0g | 32% |
| Dietary Fiber 0.0g | 1% |
| Sugars 76.0g | |
| Protein 26.0g | 52% |
| Vitamin A | 63% | Vitamin C | 6% | |
| Calcium | 38% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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