1 lb Ricotta cheese, room
-temperature
2 pk (8 oz ea) cream cheese,
-room temperature
1 1/2 c Sugar
4 Eggs
1/2 ts Lemon juice
1/2 ts Vanilla extract
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
1 pt Sour cream
In a mixing bowl using an electric mixer, blend the ricotta and cream
cheese well. Blend in the sugar. Beat in the eggs, one at a time. Add the
vanilla extract, lemon juice, cornstarch, flour, and butter. Fold in the
sour cream and blend well.
Into a buttered, 10-inch spring-form pan, pour the cheese mixture. Place in
COLD oven and turn heat to 325 degrees F. Bake for 1 hour. Do not open
door.
Turn off the oven and leave the cheesecake in oven for at least two hours.
Pour cherry pie filling (or whatever) over top.
Recipe: Maryellen Cronin on AT&T’s Interchange
:
Yields
1 Servings