16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tbsp. vanilla
5 tbsp. lemon juice
All ingredients should be at room temperature.
Combine ricotta cheese and sour cream in mixing bowl.
Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon
juice.
Beat on highest speed possible without splattering for 5 minutes.
Pour into 10 inch springform pan.
Bake in preheated 350 degree oven for 1 hour.
Turn off heat and leave in closed oven for 1 more hour.
Cool on rack.
155164
CHEESECAKE
CRUST:
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered sugar.
Line the bottom of a spring form pan, packing firmly.
1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs
Pour above ingredients into spring form pan (the crust is as yet unbaked) and
bake in preheated oven at 350 degrees for approximately 50 minutes.
Do not turn off the oven.
Remove the cheesecake and top with 1 pint commercial sour cream
and return to the oven for another 5 minutes.
Cool in spring form pan for a
few minutes.
Run a knife around the edge to loosen.
Remove side of spring form pan and refrigerate.
155165
MOM'S
CHEESECAKE
WITH
SOUR
CREAM
1 lb. cream cheese
1/2 c. sugar
3 eggs
|