Italian Cheesecake

Ingredients Pan Spray and Butter for the Pan 1 1/2 Cups Sugar 3 Tablespoons Cornstarch 3 Tablespoons Flour 1 Pound Whole Milk Ricotta Cheese, at room temperature 16 Ounces Cream Cheese, at room temperature 2 Teaspoons Vanilla 4 Eggs 1 Pint Sour Cream, at room temperature 1/2 Teaspoon Lemon Juice 1/4 Teaspoon Salt 4 Tablespoons Unsalted Butter, melted and cooled

Instructions 1. Set oven at 325. Spray a 10" spring form pan with nonstick cooking spray. Butter the pan and set it aside. Bring a large saucepan of water to a boil. Have on hand a 9x13 inch baking pan. 2. Sift the sugar, cornstarch, and flour onto wax paper. Drain any liquid from the top of the ricotta. 3. In the bowl of an electric mixer with the paddle attachment, beat the ricotta and cream cheese on low speed for 1 minute or until smooth. Blend in the vanilla. Add sugar mixture and beat til combined. 4. Add the eggs, one by one, and beat just until incorporated - not more than 1 minute for all the eggs. On low speed, blend in the sour cream, lemon juice, salt and butter. 5. Pour the batter into the springform. Use a toothpick to poke any air bubbles in the batter. Set the pan on the baking sheet. 6. Fill the 9x13 pan almost half full with the boiling water and place it on the bottom of the oven. Set the cake on the baking sheet on a rack in the lower third of the oven. Bake it for 35 minutes. 7. Reduce the temperature to 300 degrees and continue baking for 35 minutes or just until the cake is set. The center will be slightly wobbly - that's OK. Turn the oven off and let the cake stand in the oven for 30 minutes. 8. Use a spoon to prop the oven door so it sits ajar about 1 inch. Let the cake cool for 30 minutes more. Prop the oven door open 3 inches and cool a final 30 minutes. Remove the cake to a draft-free spot and let it cool completely.

Description Is there any such thing as bad cheesecake?

Notes This looks like a long and involved recipe but the actual prep time is not that long. There are just a number of steps to the cooling. To make a clean cut on each slice, dip a knife with a sharp, straight blade into cold water and cut the cake with the wet knife. Wipe and re-dip the knife before each cut. The colder the cake, the easier it slices but it tastes better when it isn't too chilled.

Source Boston Globe