Brooklyn Cheesecake
Creamy, smooth and absolutely delicious. It’s a pure indulgence to enjoy a slice of Brooklyn cheesecake.
YIELD
16 servingsPREP
30 minCOOK
60 minREADY
12 hrsIngredients
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.
Comments
I have made this many times and most of the time I end up with cracks in the top. I cannot find out why!!!
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.
I've made this many times. I don't remember if it cracks or not but if it does they don't bother me
My favorite cheese cake recipe. I have been making this for years except I put more ricotta in.