New York Cheesecake

By Joan_Z

This recipe does not call for a cookie bottom crust.

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

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.