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Categories:Viewed: 66 - Published at: 4 years ago
Ingredients
- FOR CRUST
- 10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
- 1 1/8 tablespoons sugar
- 4 1/2 tablespoons melted butter
- FOR BATTER
- 24 ounces ricotta cheese
- 16 ounces cream cheese, softened
- 1 cup sugar
- 6 eggs
- 6 tablespoons flour
- 8 ounces sour cream
- 1 1/2 teaspoons vanilla extract
Method
- Preheat oven to 325°F.
- Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
- Mix sugar, crumbs, and melted butter together well to form crust.
- Press this mixture into the bottom of the springform pan and up the sides until you run out.
- Bake crust for about 7-10 minutes or until golden brown.
- Cool on wire rack while preparing the batter.
- With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
- Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
- Stir in the sour cream and vanilla by hand.
- Pour mixture into cooled crust.
- Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
- Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
- Bake for 90 minutes.
- After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
- Carefully remove cake from water pan and remove foil from springform pan.
- Cool on wire rack for 1 hour.
- Cover cake with plastic wrap and chill in refrigerator overnight.
- Enjoy!
