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Mrs. Grosso's Ricotta Cheesecake
2 (8-oz.) packages cream cheese
1 (15-oz.) container ricotta cheese
1 pint sour cream
1-1/2 cups sugar
4 eggs
5 tsp. vanilla extract
5 tsp. lemon juice
3 Tbsp. all-purpose flour
3 Tbsp. cornstarch
Preheat oven to 350º F. Beat together the cream cheese, ricotta and sour cream. Beat in the sugar. Beat in the remaining ingredients, one at a time. Everything must be very well combined.
Pour the mixture into a greased 9-inch springform pan. Place a pan of hot water on the floor of the oven, and place the springform pan on a rack over the pan of hot water. Bake for 1 hour. Turn off the oven. Leave the oven door ajar and leave cake in oven for one hour longer.
Let the cake cool on a rack, then refrigerate overnight. Next day, remove sides of springform pan. Garnish with halved strawberries, cut and serve.
Serves 10.
2 (8-oz.) packages cream cheese
1 (15-oz.) container ricotta cheese
1 pint sour cream
1-1/2 cups sugar
4 eggs
5 tsp. vanilla extract
5 tsp. lemon juice
3 Tbsp. all-purpose flour
3 Tbsp. cornstarch
Preheat oven to 350º F. Beat together the cream cheese, ricotta and sour cream. Beat in the sugar. Beat in the remaining ingredients, one at a time. Everything must be very well combined.
Pour the mixture into a greased 9-inch springform pan. Place a pan of hot water on the floor of the oven, and place the springform pan on a rack over the pan of hot water. Bake for 1 hour. Turn off the oven. Leave the oven door ajar and leave cake in oven for one hour longer.
Let the cake cool on a rack, then refrigerate overnight. Next day, remove sides of springform pan. Garnish with halved strawberries, cut and serve.
Serves 10.