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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is my favorite of all the cheesecakes I have ever made. It is delightfully light and so very easy to make. Easily dressed up with a fruit topping or sauce. Ingredients:
15 ounces ricotta (not no fat) |
16 ounces cream cheese (not no fat) |
16 ounces sour cream (not no fat) |
1 1/2 cups sugar |
4 eggs |
3 tablespoons cornstarch |
3 tablespoons flour |
3 tablespoons lemon juice |
1 teaspoon vanilla extract |
1/2 cup unsalted butter, melted |
Directions:
1. Beat together the ricotta cheese, cream cheese and sour cream in a mixing bowl OR the bowl of a stand mixer.
2. Add the rest of the ingredients, BUTTER LAST.
3. Spray a 10 springform pan with non-stick spray.
4. Pour batter into prepared pan.
5. Place pan into a COLD oven.
6. Turn oven to 325 for 1 hour.
7. Turn oven off.
8. DO NOT OPEN OVEN DOOR!
9. Let cheesecake set for 2 hous in closed oven.
10. Loosen springform and allow to cool for 1 hour.
11. Remove springform.
12. Refrigerate several hours prior to serving..
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