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Cheesecake
Submitted by calico on January 01, 2010 at 10:00 pmThis cheesecake is a family favorite.
Two 8-ounce packages cream cheese, at room temperature (Preferably, Philadelphia brand)
One 15-ounce container whole milk ricotta, at room temperature (well drained)
1-1/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
1-1/2 tablespoons fresh lemon juice
3 tablespoons flour and 3 tablespoons cornstarch - sifted together
1/2 cup (1 stick) butter, melted
1 pint (2 cups) sour creamPreheat oven to 325 degrees.
Cream first three ingredients in a large mixer bowl. Add eggs, 1 at a time - then add remaining ingredients, except sour cream and beat just until smooth.
Add sour cream and blend into batter. Pour into a buttered and parchment-lined 10-inch springform pan.
Bake for 1 hour. At the end of that hour, turn off the heat and, without opening the door, leave the cake in the oven for 1 additional hour. Remove from the oven.
Set pan on wire rack to cool completely. Refrigerate. Top with your favorite pie filling, if you wish, though my preference is to leave it plain.
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