Cheesecake

Directions

1. 1
   Grease 1 (9-inch) spring-form pan (use soft margarine).
2. 2
   Dust with crumbs, leaving layer on bottom of pan.
3. 3
   Put Ricotta cheese into large bowl with cream cheese.
4. 4
   Beat on high speed until well blended and creamy.
5. 5
   At high speed, add sugar, then eggs.
6. 6
   Reduce speed to low; add cornstarch, lemon juice and vanilla.
7. 7
   Beat well. Add margarine and sour cream.
8. 8
   Blend on low speed.
9. 9
   Pour into prepared pan.
10. 10
    Bake at 325° for 1 hour and 10 minutes, or until firm around edges.
11. 11
    Let cake stand in oven 2 hours.
12. 12
    Make sure the oven is turned off.
13. 13
    Remove and cool completely on wire rack. Remove sides of pan.
14. 14
    Make 12 servings.
15. 15
    Top with fresh fruit or canned pie filling (chilled).
16. 16
    Can be frozen without topping.