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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

New York Cheesecake Recipe

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This recipe for New York Cheesecake is from Tetford and District WI , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb (500g) soft cream cheese
1 lb (500g) ricotta cheese
1½ cups (200 grams) granulated, white sugar
4 large eggs at room temperature
¼ cup (60g) unsalted butter, melted then cooled
3 tbsp (28g) all purpose flour
3 tbsp (22.5g) cornstarch (corn flour)
2½ tsp vanilla
2 cups (16 oz)
Directions:
Directions:
In a large bowl, cream cream cheese, ricotta cheese and sugar. Beat in eggs one at a time, beating well after each addition. Add butter, flour, cornstarch and vanilla and beat mixture until well combined. Fold in sour cream.

Turn into ungreased spring form pan.

Bake in middle of pre-heated 325ºF oven for 1 hour. (cake will be soft in center)

Turn off heat. DO NOT OPEN OVEN DOOR

Allow cake to cool in oven for 2 hours. Remove cake from oven and cool in pan completely.

Chill, loosely wrapped, for at least 2 hours prior to serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
My brother-in-law, Dave Trescott, was famous for his cheesecake. Unfortunately, he is no longer able to bake it for us but the tradition lives on.

 

 

 

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