Cheesecake with Ricotta 9" No Base (Protein)

ricottacreamcheesecheesecake9inchnobase This ricotta cheesecake is my grandmother's recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family loves it.

2 (8 oz) pkgs cream cheese, softened (500 g)
1 (16 oz) container ricotta cheese (475 g)
4 large eggs
1½ cups Monk Fruit Sweetener with Erythritol (Granular)
½ cup butter, melted and cooled
3 Tbsp. flour
3 Tbsp. cornstarch
1 Tbsp. lemon juice, freshly squeezed
1 tsp. pure vanilla extract
2.1 cups (14 oz/1 pt) sour cream (500 mL)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 9" springform pan.

Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.

Add eggs, sweetener, butter, flour, cornstarch, lemon juice and vanilla; mix to combine.

Stir in the sour cream and pour into the 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 (several hours) refrigerator before serving.

Makes 8 servings.