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Ingredients
- 1 lb. soft cream cheese
- 1 1/2 c. sugar
- 1/2 stick butter - unsalted - melted and cooled
- 3 Tbsp all purpose flour
- 2 1/2 tsp. vanilla
- 1 lb. ricotta cheese
- 4 large eggs (room temp)
- 3 Tbsp corn starch
- 2 c. sour cream
Details
Preparation
Step 1
Oven 325 - preheated
In a large bowl, mix cream cheese, ricotta and sugar. Beat in eggs, one at a time, beating well after each addition. Add butter, flour, cornstarch and vanilla and beat until well combined. Fold in sour cream.
Turn into UNGREASED springform pan. Bake in middle of oven 1 hour (cake will be soft in center. Turn off heat DO NOT OVEN OVEN DOOR! and let cake remain in oven for 2 hours.
Remove cake, set on rack and let cool completely in pan. Chill cheesecake, loosely wrapped for at least 2 hours. Remove sides of pan and transfer cake to cake stand or plate.
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