Title: New York Cheesecake
Categories: Desserts, Cheesecake, Cheese, Dairy
Yield: 10 Servings
1 lb Ricotta cheese;
- room temperature
16 oz Cream cheese;
- room temperature
1 1/2 c Sugar
4 lg Eggs
1/2 ts Lemon juice
1/2 ts Vanilla extract
3 tb Corn starch
3 tb Flour
1/4 c Butter; melted
1 pt Sour cream
In a mixing bowl using an electric mixer, blend the ricotta and
cream cheese well. Blend in the sugar. Beat in the eggs, one at a
time. Add the vanilla extract, lemon juice, corn starch, flour, and
butter. Fold in the sour cream and blend well.
Into a buttered, 10" spring-form pan, pour the cheese mixture.
Place in COLD oven and turn heat to 325°F/160°C. Bake for 1 hour.
Do not open door.
Turn off the oven and leave the cheesecake in oven for at least
2 hours. Pour cherry pie filling or whatever over top.
