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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. Ricotta cheese, at room temperature
2 pkg. (8 oz. each) cream cheese, at room temperature
1-1/2 cups 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
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Directions:
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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 325°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.
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