Ukrainian Sour Cream Cheesecake
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Ingredients
| 1 lb. | ricotta cheese | | 1 lb. | cream cheese, softened | | 1-1/2 cup | brown sugar | | 4 | eggs | | 3 tbsp. | flour | | 3 tbsp. | arrowroot or | | cornstarch | | 1-1/2 tsp. | vanilla extract | | 2 tbsp. | lemon juice | | 1 | lemon zest, grated | | 1/2 cup | butter, melted | | 2 cups | sour cream |
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Instructions
Strain the liquid from the ricotta cheese in a sieve.
In a mixing bowl, beat well the ricotta and cream cheese till well blended. While beating, gradually add the sugar. Beat in the eggs one at a time. Add the flour, arrowroot or cornstarch, vanilla, lemon juice and lemon zest. Beat well. Fold in the melted butter and sour cream and pour into a greased 9-inch deep cheesecake pan.
Bake for 1 hour at 350°F. Turn off the heat and leave the cake in the oven for an additional hour. Do not open the oven door.
Author's Comments
Very rich and luscious.
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