Ingredients
2 packages (8 ounces each) cream cheese, softened1 cup ricotta cheese1-1/2 cups sugar4 large eggs1/4 cup butter, melted and cooled3 tablespoons cornstarch3 tablespoons all-purpose flour1 tablespoon vanilla extract2 cups sour creamSeasonal fresh fruit, optional
Preparation
In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream.
Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill several hours or overnight. Top each serving with fruit if desired.
