My favorite Ricotta Cheesecake
Jennifer Sablich
ingredients
- 15 ounces ricotta
- 16 ounces cream cheese
- 16 ounces sour cream
- 1 1/2 cups sugar
- 4 eggs
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 3 tablesppons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter melted and cooled to room temperature
directions
- 1
Bring the eggs, all cheese and sour cream out of fridge to warm up before mixing.
- 2
Beat ricotta, cream cheese and sour cream in large bowl or stand mixer
- 3
Add remainder of ingredients EXCEPT butter. Add each egg one at at time.
- 4
After all ingredients are incorporated- fold in melted butter with a spatula. mix until completely incorporated.
- 5
Prepare a 10 inch springform pan with nonstick spray or butter.
- 6
Pour mix into prepared pan.
- 7
Place in cold oven
- 8
Turn oven to 325 for 1 hour.
- 9
Turn off oven
- 10
DO NOT OPEN DOOR!!!
- 11
Let cheesecake set for 2 hours in closed oven.
- 12
Loosen springform pan and allow to cool for 1 hour.
- 13
Remove springform.
- 14
Refrigerate several hours prior to serving.
Source: Jennifer
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