Brooklyn Cheesecake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

16 ounces ricotta cheese
2 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
4 eggs
juice of 1/2 lemon
1/4 teaspoon vanilla
3 tablespoons cornstarch
3 tablespoons flour
1/4 cup melted butter
16 ounces sour cream


Directions

Blend together ricotta and cream cheese, and 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 cake in a cold oven. Heat to 325ºF, 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.


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