More Great Recipes: Cheesecake | Creamy

Amelia P's Family Favorite Cheesecake, Modified from my Great Grandma's original recipe


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Member since 2012

Serves One large 10 inch Cheese | Prep Time 30 minutes | Cook Time 60 Minutes

Ingredients

One pound of Cream Cheese - Homogeneous Mixture
One pound of Ricotta Cheese - Homogeneous Mixture
One pt. of Sour Cream - Homogeneous Mixture
1.5 pounds of Melted Butter - Heterogeneous Mixture
4 Eggs - Heterogeneous Mixture
One tsp. of Vanilla Extract - Homogeneous Mixture
1.5 cup of Sugar - Pure Substance
1/4 cup of Amaretto - Homogeneous Mixture
1.5 tsp of Almond Extract - Pure Substance
Three tbsp. of Flour - Homogeneous Mixture
Three tbsp. of Cornstarch - Homogeneous Mixture


Preheat oven to 325


Butter 10 inch Spring Pan


Mix Cream Cheese & Ricotta Cheese with electric mixer


Add Sour Cream, mix until creamy


Add Eggs - one at a time - beat 2 minutes per egg


Add Flour & Cornstarch - mix well


Add Vanilla, Sugar, and Cooled Melted Butter


Add Amaretto & Almond extract


When mixed well, pour into pan


Bake for one hour


Turn off oven, and let the cheesecake cool in the oven for at least one hour


Remove from your oven


Cool in refrigerator


Pairs Well With


Notes

My great grandmother always made a cheesecake for the family on any holiday. When she passed away, my grandma thought that she should keep up the tradition of the cheesecake on a holiday, in remembrance of her mother. Soon my mother took the tradition of her, and we still have cheesecake every holiday! It’s quite nice, and means a lot to my family. CHEMISTRY INFORMATION: A pure substance for my cheesecake is cornstarch (C27H48O20). My two homogeneous mixtures are butter and flour. For my two heterogeneous mixtures, I have eggs (4 of them), and melted butter! Some physical changes that happen in the preparation, and baking of my cheesecake, is when I mix the dry ingredients together, and also when I add the refrigerated and ingredients that are kept cold, to the dry ingredients! Some signs of chemical changes, is when the cheesecake browns at the bottom, from it being warmed up, and cooked so much, for a certain amount of time. Also, another sign of a chemical change, is when the cheesecake, becomes all light and airy, on the inside, and when it rises up towards the top of the pan. I don’t make the cheesecake rise to the top, and I don’t make the cake really hot, so it browns at the bottom.

Submitted by: "Amelia P"

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