Italian Ricotta Cheese Cake

Every Time Hank Farrentino came to visit he would bring this fabulous cheesecake.Finally I got the recipe from him.
12 oz Ricotta
3 eight oz packages of cream cheese
1 and 1/2 Pts (24 oz.) Sour Cream
9 Tablespoons of flour
1 1/2 Tablespoons of Vanilla
1 2/3 cups of Sugar
9 eggs

Mix Ricotta cream cheese and sugar till well blended. Add eggs one at the time, blend well after each egg. Add sour cream, flour and vanilla making sure that each ingredient is well incorporated. Pour into a ten inch well greased spring form pan.

Bake at 350 degrees, in a pan of water (1-2 inches of water for 90 to 100 minutes.
Cake will rise above lip of spring pan and top will brown. . A good indication that it is done(If the top is not too brown don't wory and go to next step). Turn oven off and allow to cool in the oven for two hours. Cool cake using a cooling rack further till room temperature before refrigerating.


You will need a large mixing bowl, probably 5 quarts or better. Wrapping the outside of the spring form pan with aluminum foil will minimize leakage. Hank puts the spring pan into the larger pan and then pour the batter into it, then he adds the water.