Brooklyn Cheesecake
Creamy, smooth and absolutely delicious. It's a pure indulgence to enjoy a slice of Brooklyn cheesecake.
Yield
16 servingsPrep
30 minCook
60 minReady
12 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
ricotta cheese
|
|
| 16 | ounces |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| ½ | each |
lemon
juiced |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
butter
melted |
|
| 16 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
ricotta cheese
|
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 355 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 0.5 | each |
lemon
juiced |
|
| 1.3 | ml |
vanilla extract
|
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
all-purpose flour
|
|
| 59 | ml |
butter
melted |
|
| 462.4 | ml/g |
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 325℉ (160℃), 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.
