Cheesecake ( new york )

Yield: 1 recipe

Measure Ingredient
1 pounds Ricotta cheese, room temperature
2 packs (8 oz ea) cream cheese, room temperature
1½ cup Sugar
4 \N Eggs
½ teaspoon Lemon juice
½ teaspoon Vanilla extract
3 tablespoons Cornstarch
3 tablespoons Flour
¼ cup Melted butter
1 pint 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, cornstarch, flour, and butter.

Fold in the sour cream and blend well.

Into a buttered, 10-inch spring-form pan, pour the cheese mixture.

Place in COLD oven and turn heat to 325 degrees F. Bake for 1 hour.

Do not open door.

Turn off the oven and leave the cheesecake in oven for at least two hours. Pour cherry pie filling (or whatever) over top.

Recipe: Maryellen Cronin on AT&T's Interchange : Submitted by: David Pileggi

: Area: The Cooking Echo

: Posted on: 19 Jul 95

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