Ingredients:

PASTRY

2 cups all-purpose flour

1/2 cup butter

1/3 cup granulated sugar

1 egg

1 tsp vanilla extract

FILLING

2 lb ricotta

1/4 cup sour cream

1/2 cup whipping cream

2/3 cup granulated sugar

zest of 1 lemon

1 1/2 tsp vanilla extract

4 large eggs

Instructions:

PASTRY

Using mixer, beat together all pastry ingredients.

Form dough into a ball and wrap in plastic wrap. Place in fridge to chill.

Preheat oven to 350 F.

Grease 10-inch springform pan.

Roll out chilled dough (on a lightly floured surface) and place in bottom and up sides of pan.

Prick dough in several places with a fork.

FILLING

Place all the filling ingredients in either a blender or food processor (fitted with a metal chopping blade) and pulse about 10 times. Scrap down sides. Process a further 30 seconds until creamy.

Pour into pastry shell. Smooth top.

Bake for about 1 hour and 10 minutes or until a wooden toothpick, inserted about 2 inches from edge, comes out clean.

To minimize the top of the cake from 'cracking', let the cake cool in the oven with the door slightly opened.

When cooled, remove side of springform pan. For best flavor, place cake in fridge for several hours before serving.