New York Cheesecake

by Maryellen Cronin

Servings: 10 servings

INGREDIENTS

1 lb. Ricotta cheese, at room temperature
2 pkg. (8 oz. each) cream cheese, at room temperature
1-1/2 cup sugar
4 eggs
1/2 tsp. lemon juice
1/2 tsp. vanilla extract
3 tbsp. cornstarch
3 tbsp. flour
1/4 cup butter, melted
1 pt. sour cream

INSTRUCTIONS

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 springform pan, pour the cheese mixture. Place in cold oven and turn heat to 325°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.

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Tagged: cheesecakes, desserts, newyorkstylecheesecake add tags

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