Brooklyn Cheesecake
Creamy, smooth and absolutely delicious. It's a pure indulgence to enjoy a slice of Brooklyn cheesecake. 432
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Ingredients
| 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
|
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.
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?
I have made this many times and most of the time I end up with cracks in the top. I cannot find out why!!!
about 6 years agoMe too. Love the cake - hate the cracking. I once tried baking it in a larger cake pan with water. The cake didn't crack - but the non stick pan peeled.
- about 5 years ago
United States
I've made this many times. I don't remember if it cracks or not but if it does they don't bother me
over 3 years agoLyzann
My favorite cheese cake recipe. I have been making this for years except I put more ricotta in.
about 1 year ago