Recipe by Marsha Mazz
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.
- 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 See How It's Made
- Do not preheat the oven.
- Butter the sides and bottom of a 10 inch spring form pan.
- Blend the cheeses.
- Add sugar to the cheese mixture and mix well.
- Beat in the eggs one at a time.
- Add the vanilla, lemon juice corn starch, and butter and blend well.
- Fold-in the sour cream.
- Pour the batter into the prepared spring form pan.
- Place the pan in a cold oven and cook at 325° for one hour.
- 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.
- Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.