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Ricotta cheese cream cheese sugar eggs lemon juice vanilla extract cornstarch all-purpose flour butter sour cream
Viewed: 35 - Published at: 9 years agoIngredients
- 1 lb. Ricotta cheese, at room temperature
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 1-1/2 cup sugar
- 4 eggs
- 1/2 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 3 tbsp. cornstarch
- 3 tbsp. all-purpose flour
- 1/4 cup butter, melted
- 1 pint sour cream
Method
- 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 springform pan, pour the cheese mixture.
- Place in cold oven and turn heat to 325F.
- 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.
