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Brooklyn Cheesecake


Saved in 12 recipe boxes and 9 cookbooks

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

Trans-fat Free
 

Ingredients

16 ounces ricotta cheese
16 ounces cream cheese
softened
cups sugar
4 large eggs
½ each lemon
juiced
¼ teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour, all-purpose
¼ cup butter
melted
16 ounces sour cream
* not incl. in nutrient facts

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.

First published: last updated: 2015-07-26

Comments

 

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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