Laurie's Cheesecake
Ready In: 3 hrs 15 mins
Serves: 8-12
Ingredients
- 1 lb ricotta cheese
- 1 lb cream cheese
- 1⁄4 cup butter, melted
- 1 1⁄2 cups sugar
- 1 teaspoon lemon juice
- 1⁄4 teaspoon vanilla
- 4 eggs
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 1 pint sour cream
Directions
- 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.
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