|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter||6 Tablespoon, melted|
|Ricotta cheese||1 Pound (At Room Temperature)|
|Cream cheese||16 Ounce (2 Package, At Room Temperature)|
|Dairy sour cream||1 Pound (At Room Temperature)|
|Honey||3⁄4 Cup (12 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Vanilla extract||1 1⁄2 Tablespoon|
|Almond extract||1⁄4 Teaspoon|
|Cornstarch/Arrowroot flour||2 Tablespoon|
Preheat oven to 300° F.
Combine graham cracker crumbs with butter and sugar. Press into the bottom and up the sides of a 9- or 10-inch round spring-form pan (2-quart). Set aside.
Beat softened ricotta and cream cheese thoroughly with an electric mixer until smooth. Add remaining ingredients and beat well. Pour filling into the unbaked crust.
Bake for 45 minutes to 1 hour or until very lightly browned.
Remove from oven. Place pan on a wire rack to cool. When completely cooled, cover pan with plastic wrap and refrigerate for twenty-four hours.
Loosen cheesecake from sides of pan with a small flat spatula and remove sides. Serve chilled or at room temperature.