Cerino's Excellent Cheesecake

Discussion in 'Food and nutrition' started by Oh Deer, Apr 21, 2006.

  1. Oh Deer

    Oh Deer Guest

    Cerino's Excellent Cheesecake

    Makes 1 - 9 inch springform

    2 tablespoons graham cracker crumbs
    15 ounces ricotta cheese
    2 packages (8 ounce each) cream cheese, softened
    16 ounces sour cream
    1 1/2 cups sugar
    4 eggs
    3 tablespoons cornstarch
    3 tablespoons flour
    3 tablespoons lemon juice
    1 teaspoon vanilla
    1/2 cup butter, melted and cooled

    Butter the bottom of a 9 inch springform pan. Sprinkle with crumbs; shake
    out excess. In blender puree ricotta cheese until smooth. In mixer bowl
    combine ricotta, cream cheese and sour cream; beat until smooth. Beat in
    sugar. Add eggs, one at a time, beating well after each addition. In a
    small bowl combine cornstarch and flour. Beat into cheese mixture. Stir in
    lemon juice and vanilla, then melted butter. Pour into prepared pan. Place
    cheesecake in cold oven. Turn oven to 325 degrees (F); bake 1 hour. Turn
    off oven. Leave cheesecake in oven 2 hours more. (Do not open door.)
    Refrigerate several hours or overnight. To serve, cut into wedges. For
    best results, dip knife in water before cutting each slice.

    The Plain Dealer, Cleveland
    Ladies' Home Journal

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