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Ingredients
| ricotta cheese (whole milk): 1 lb |
| cream cheese: 1 lb |
| salted butter: 1/4 cup (melted) |
| granulated sugar: 1 1/2 cups |
| lemon juice: 1 tsp |
| vanilla extract: 1/4 tsp |
| eggs: 4 |
| all-purpose flour (unsifted): 3 Tbl |
| cornstarch: 3 Tbl |
| sour cream: 1 pt |
Laurie's Cheesecake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
180 min -
Servings
10 serving(s)
Tags
- Use only an 8 or 9 inch springform pan.
- Bring cheeses to room temperature before starting.
- Mix cheeses together.
- Gradually add sugar and blend well.
- Add eggs one at a time, beating well after each addition.
- Add vanilaa and lemon juice.
- Mix flour, and cornstarch with butter.
- Add to cheese mixture and blend until smooth.
- Fold in sour cream.
- Pour into buttered springform pan.
- DO NOT PREHEAT OVEN.
- Place pan on center rack in cold oven.
- Turn heat to 325.
- When temperature is reached bake for 1 hour.
- DO NOT OPEN DOOR.
- Turn oven off and leave in closed oven for 2 more hours.
- DO NOT OPEN OVEN UNTIL THE THREE HOURS ARE UP.
- When 3 hours are up, remove from oven and let cool until cake reaches room temperature.
- Refrigerate IN PAN, until ready to serve.