Cheesecake filling:
2 lbs ricotta cheese ( room temperature) 2 packages cream cheese (8 oz. each at room temperature) 1 1/2 cups sugar 4 eggs 1/4 cup melted butter 1/2 tsp. lemon juice and a couple shreds of lemon zest 1/2 tsp. vanilla 3 tbsp. cornstarch 3 tbsp. flour 1 pt. sour cream
Graham Cracker Crust:
2 packages graham crackers — flavored or plain (the cinnamon sugar are good for this recipe) 1 stick butter (room temperature)
Steps:
First, start with the crust. Completely crush the graham crackers in a bag or in a food processor. Transfer into a bowl and add the stick of butter, blending completely with a rubber spatula or your hands, then pour and press the mixture into two 10-inch buttered springform pans. You can press the crust either just on the bottom for a thicker crust or spread up the sides (whatever suits your tastes!). Set this aside while you make the filling. For the filling, blend the ricotta and cream cheese well and then blend in the sugar. Beat in eggs one at a time. Add vanilla, lemon juice, cornstarch, flour, and butter. Fold in the sour cream and blend until completely smooth with no lumps or chunks of any kind. Pour the cheesecake filling evenly into the cake pans. Alternatively, you can also use the pre-made graham cracker crusts from the grocery store. Pre-heat your oven to 325 degrees. Bake for 1 hour. Do not open oven door. I repeat: Do not open the over door. You’re just gonna have to peek through the glass. Turn off the oven and leave the cheesecake for another 2 hours without opening the oven (no peeking!). Take it out and let it cool in the refrigerator. You can leave it plain or add your favorite cheesecake toppings — blueberry and cherry are good options!
