New York Italian Style Cheesecake

1 pound cream cheese, softened

1 pound ricotta cheese

1 ½ cups white sugar

4 eggs

¼ cup butter, melted and cooled

3 tablespoons all-purpose flour

3 tablespoons cornstarch

2 ½ teaspoons vanilla extract

2 cups sour cream

2 tablespoons lemon juice

Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.

Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.

Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.