World's Best Cheesecake

Recipe by AZRoxy63
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
YIELD: 8 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Melt ½ cup butter.
  • Combine graham cracker crumbs and ½ cup melted butter; mix well.
  • Press graham cracker mixture onto bottom and about 2-1/2 inches up the sides of a 9x3-inch spring form pan.
  • Sift flour and cornstarch together; set aside.
  • Melt ½ cup butter; cool.
  • In mixer, combine ricotta and cream cheese; beat until smooth.
  • Add sugar ½ cup at a time scraping bowl if necessary to get it all mixed in well; beat for 30 seconds to thicken up after last of sugar is added.
  • Blend in vanilla, lemon juice, cornstarch, and flour; mix well.
  • Add sour cream and melted butter; mix well.
  • Add each egg one at a time, beating each one in well before the other is added.
  • Beat for 30 seconds scraping bowl well to make sure that all batter is blended properly.
  • Wrap the outside of the spring form pan in TWO layers of aluminum foil.
  • Pour batter in to spring form pan.
  • Place spring form pan into larger roasting type pan and fill roasting pan with water until it comes HALFWAY up the spring form pan’s sides.
  • Bake for 1 hour, turn oven off and leave it in the oven untouched another 45 minutes.
  • Your cheesecake is PERFECT when it is very lightly browned and has a 2-3 inch wobbly spot in the middle after baking.
  • Remove from oven, remove foil, cool completely, then refrigerate over night.
  • To serve: carefully remove sides of spring form pan, slice and serve cold with topping of your choice.
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