Step 1: Preheat the Oven - Start by preheating your oven to 325°F (160°C). This ensures your cheesecake bakes evenly.
Step 2: Prepare the Springform Pan - Grease the bottom and sides of your springform pan with butter or non-stick spray. For an extra precaution, you can line the bottom with parchment paper.
Step 3: Mix the Cream Cheese and Ricotta - In a large mixing bowl, combine the softened cream cheese and drained ricotta cheese. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes.
Step 4: Add Sugar and Wet Ingredients - Gradually add the granulated sugar while continuing to mix. Then, add the melted butter, lemon juice, and vanilla extract. Beat until fully incorporated.
Step 5: Incorporate the Eggs - Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Step 6: Add Dry Ingredients - In a separate bowl, whisk together the flour and cornstarch. Gradually add this mixture to the cheesecake batter, folding gently with a rubber spatula until no dry streaks remain.
Step 7: Add Sour Cream - Finally, fold in the sour cream until everything is well combined. The mixture should be smooth and creamy.
Step 8: Bake the Cheesecake - Pour the cheesecake batter into the prepared springform pan. Place the pan on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Step 9: Cool and Chill - Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. This helps prevent cracks. After cooling, refrigerate for at least 4 hours, preferably overnight.
Step 10: Serve - When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and top with fresh fruit, if desired. Enjoy your homemade ricotta cheesecake!
