Brooklyn Cheesecake

Name: Brooklyn Cheesecake
Cook time: P1H
Total time: P1D4H
Yield: 16
Cuisine: Fusion
Ingredients: ricotta cheese; cream cheese; sugar; eggs; lemon; vanilla extract; cornstarch; flour; butter; sour cream

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

YIELD

16 servings

PREP

30 min

COOK

60 min

READY

12 hrs

Ingredients

OUNCES RICOTTA CHEESE

OUNCES CREAM CHEESE
softened

1 ½

CUPS SUGAR

LARGE EGGS

EACH LEMON
juiced

TEASPOON VANILLA EXTRACT

TABLESPOONS CORNSTARCH

TABLESPOONS ALL-PURPOSE FLOUR

CUP BUTTER
melted

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.

* not incl. in nutrient facts

Comments

anonymous

I have made this many times and most of the time I end up with cracks in the top. I cannot find out why!!!

anonymous Canada

Me 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.

anonymous 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

Lyzann

My favorite cheese cake recipe. I have been making this for years except I put more ricotta in.

Nutrition Facts

111g

Amount per Serving