1quartfresh berriesstrawberries, cherries, blueberries, blackberries.... whatever is in season and tickles your fancy
Instructions
Place ricotta in a fine-meshed sieve lined with cheesecloth over a bowl and let drain for 1 hour.
Preheat oven to 350℉. Lay parchment inside a 9 x 4 inch pie pan in such a way it overlaps and completely covers the bottom and sides of the pan, allowing some parchment to rise above the rim (to provide a "handle" for lifting the cheesecake out of the pan after baking). Brush parchment with melted butter.
Add softened cream cheese to bowl of a stand mixer and whip until light. Reserve.
Add ricotta cheese, lemon juice, and lemon zest to stand mixer and beat until smooth. Add eggs, one at a time. Beat in sugar, butter, flour, cornstarch, and vanilla. Scrape bowl. With mixer on low, add cream cheese and sour cream. Pour into prepared pan.
Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking. Cool cheesecake completely in the refrigerator before serving.
Garnish with fresh fruit
Notes
Cheesecake is done cooking when it reads 150 - 155*F on an instant read thermometer. Since oven times can vary dramatically, the only SURE way of knowing your cheesecake is done baking is to test the temperature.