1 lb. Ricotta cheese
2 c. sour cream
10 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter
3 extra large eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tsp. vanilla
5 tsp. fresh lemon juice
1/4 tsp. Fra Angelica Liqueur
1/2 c. toasted chopped walnuts

Combine Ricotta cheese and sour cream in a mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes more. Stir in liqueur and walnuts. Pour into a 10-inch spring-form pan.

Bake in a preheated 350°F oven for 1 hour. Turn heat off and leave in oven with door closed for 1 more hour. If you have a large capacity food processor, use the steel blade knife, combining all ingredients, except nuts. Stir in nuts when processing is finished. This will produce a creamy, smooth cheesecake. For a basic creamy cheesecake, omit nuts and liqueur.