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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce. Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1 cup ricotta cheese |
1-1/2 cups sugar |
4 eggs |
1/4 cup butter, melted and cooled |
3 tablespoons cornstarch |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon vanilla extract |
2 cups (16 ounces) sour cream |
seasonal fresh fruit, optional |
Directions:
1. In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
3. Chill several hours or overnight. Top each serving with fruit if desired. Yield: 20 servings.
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