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Italian Cream Cheese and Ricotta Cheesecake
Ingredients
  • 2 (8 ounce) packages full fat cream cheese, softened
  • 1 (16 ounce) container whole milk ricotta cheese
  • 1 ½ cups white sugar
  • 4 eggs
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • ½ cup butter, melted and cooled
  • 1 pint full fat sour cream
Steps
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