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Recipe: Brooklyn Cheesecake (no crust, using ricotta, cream cheese and sour cream)

Desserts - Cheesecakes
BROOKLYN CHEESECAKE

1 (16 oz) container ricotta cheese
2 pkg (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
juice of 1/2 fresh lemon
1/4 tsp vanilla
3 tbsp cornstarch
3 tbsp flour
1/4 cup butter, melted
1 (16 oz) container sour cream

Stir together ricotta and cream cheese; add sugar. Beat in eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and butter. Mix well.

Fold in sour cream and pour into buttered 10-inch springform pan.

Put in a cold oven. Heat to 325 degrees F, and bake for one hour. Turn oven off and leave cake in for two more hours. Do not open oven door while cooling. Remove cake and finish cooling.

Wrap and refrigerate. Cake is best the next day.

Source: unknown
MsgID: 0225426
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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