Jesse's Italian Ricotta Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This was my mother-in-law's recipe. This cheese cake is eextremely rich but light in texture. Keeping it from sinking in the middle after cooking is tricky - don't open the oven door until it is completely cooled. It tastes best after sitting in the refrigerator overnight. But, don't wrap it tightly or place it in a plastic container because moisture will collect on top and cause it to sink. Even a bit sunken, it is my favorite cheese cake. Ingredients:
1 lb ricotta cheese, at room temperature (15 ounces will do) |
16 ounces cream cheese, also at room temperature |
1 1/2 cups granulated sugar |
4 eggs |
1/2 teaspoon vanilla |
1/2 teaspoon lemon juice |
3 tablespoons cornstarch |
1/4 cup melted butter (cooled a bit) |
1 pint sour cream |
Directions:
1. Do not preheat the oven.
2. Butter the sides and bottom of a 10 inch spring form pan.
3. Blend the cheeses.
4. Add sugar to the cheese mixture and mix well.
5. Beat in the eggs one at a time.
6. Add the vanilla, lemon juice corn starch, and butter and blend well.
7. Fold-in the sour cream.
8. Pour the batter into the prepared spring form pan.
9. Place the pan in a cold oven and cook at 325° for one hour.
10. Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours.
11. Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.
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