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Cheese Cake Recipe

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This recipe for Cheese Cake, by , is from The Lega Arena DasÓ Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Telesco
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 - 8oz packages cream cheese (room temperature)
1 lb ricotta cheese (room temperature)
1 lb sour cream (room temperature)
3 eggs (room temperature)
1 1/2 cups sugar
1 stick unsalted butter (melted and cooled)
3 tbsp corn starch
5 tsp vanilla
5 tsp fresh squeezed lemon juice
3 tbsp flour


Graham cracker crust
1/3 cup of unsalted butter (melted and cooled)
1/2 cup crushed graham crackers. You will need more if you like the crust to come up the sides. My preference is a thin layer only on the bottom. You can also use chocolate graham crackers for a nice twist.

Directions:
Directions:
Preheat oven to 350 degrees.

Prepare a 10 inch springform pan by wrapping the outside all around with aluminum foil. This is for the water bath the cake will bake in to avoid cracking.

Beat cream cheese unitl fluffy. Add ricotta and continue beating. Add sour cream and beat some more. Add 1 1/2 cups granulated sugar and continue to mix well. The key to this recipe is in the mixing - this cake must be well blended.
Add melted butter and eggs (one at a time). Add vanilla, lemon juice, corn starch and flour mixing in between each addition.

For the crust, combine the graham crackers and melted butter until it becomes a wet sand-like consistency. If the mixture is too "wet" add more crushed graham crackers. If the mixture is too dry add more melted butter. Press the mixture into the bottom of the spring form pan.

Place the spring form pan inside of a baking dish big enough to fit then pour the cheese cake mixture into the spring form pan. At this point I like to put the cake in the oven (baking dish and all) and add about an inch of water to the baking dish to surround the cake. This water will steam during the baking time and prevent the cake from cracking.

Bake for one hour at 350║. Then be sure to turn oven off and let the cake sit in the oven for an additional hour.

Remove from oven and allow to cool completely before taking the spring side off of the cake. Be sure to chill leftovers!

Number Of Servings:
Number Of Servings:
Approx 10-12 depending on size of pieces
Preparation Time:
Preparation Time:
2-3 hours total (includes prep time/bake time/rest time)
Personal Notes:
Personal Notes:
This cake is a favorite in my family and a tradition at our Easter table.

 

 

 

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