Dot’s Cheese Cake
INGREDIENTS:
16 ounces cream cheese, softened
15 ounces ricotta cheese
2 cups natural cane sugar
4 eggs
3 tablespoons tapioca flour
3 tablespoons corn starch
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1 stick butter, melted
16 ounces sour cream
DIRECTIONS:
Beat cheeses and sugar together. Add eggs. Add flour, cornstarch, vanilla, and lemon juice. Mix well. Melt butter and let cool. Blend in butter and sour cream. Spritz a 10” spring form pan with cooking spray.
Bake 325 for 70 minutes.
Turn oven off and keep cheesecake in oven for 2 hours.
Refrigerate when cool. Top with your favorite topping.
Adapted from Mrs. m’s recipe.