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Brooklyn Cheesecake

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Creamy, smooth and absolutely delicious. It's a pure indulgence to enjoy a slice of Brooklyn cheesecake.

. Prep
30 min.
60 min.
Ready In
12 hrs
16 servings
Trans-fat Free
Metric measurements


16ounces ricotta cheese
16ounces cream cheese softened
1 1/2cups sugarVideo
4large eggsVideo
1/2each lemon juiced
1/4teaspoon vanilla extractVideo
3tablespoons cornstarchVideo
3tablespoons flour, all-purpose
1/4cup butterVideo melted
16ounces sour cream
* not incl. in nutrient facts


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 degrees F, 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.

First published: last updated: 2014-12-16

Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 31463% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 151mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 16% Vitamin C 2%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
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