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My sisters and I from the Philadelphia area have made this cheese cake for at least 30 years. I think the timing of settling etc could be reduced.
I have not tried this recipe and the only ingredient difference I see is yours has butter.
good entertainment recipe.
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Instructions
Preheat oven to 325°F. Grease and flour a 9-inch springform pan. (Note: This cake must be baked in a springform pan. It will be impossible to remove from any other pan.) Have cream cheese softened, by leaving it out of the refrigerator for an hour or so. In a large bowl, place the soft cream sheese and the ricotta cheese. Using an electric miser, at high speed, beat the cheeses until thick and creamy. At least 6 to 8 minutes. Add the sugar, gradually, and then the eggs. Mix well. At LOW speed add the cornstarch, flour, lemon juice and rind, and the vanilla. Mix again. Geat in the melted butter and the sour cream. The mixture should be liquid and thick. Pour the mixture into the greased and floured spring form pan, and place in the center of the oven for one hour and 10-20 minutes, or until the edges are firm and lightly browned.
Turn off the oven and let the cake stand in the oven, undisturbed, for at least the next two hours. Remove from the oven and place on a rack and let stand at room temperature for another two hours. Refrigerate for 3 hours or until well chilled. Removes spring form ring before serving. You can leave the cake on the spring form bottom.
Author's Comments
This cake is not difficult . . . just time consuming . . . leaving it in the oven for two hours . . . on a rack for 2 hours . . . etc. It is well worth the wait. And excellent dessert!
Taken from "Old Country Italian Cookbook", by Donald JP La Marca
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