Saturday, October 2, 2010

Italian Cheesecake

325*F oven; 10inch springform

16 oz ricotta cheese
2 (8 oz) packages cream cheese
1/2 stick butter, softened
4 eggs, slightly beaten
2 cups sour cream
2 T lemon juice
1 t vanilla extract
1.5 cups sugar
1/8 - 1/4 cup cornstarch

have  all ingredients at room temperature.

beat ricotta in a food processor til smooth.

add all ingredients, one at a time to mixer.

pour into greased, parchment lined springform pan over a pan of hot water.  (by greased, i mean take the pans, throw them in the freezer, then melt some more butter - maybe 2-3 T, and pull those pans out of freezer.  using pastry brush, wipe down the sides and bottom of the pan - you will know where you hit with butter because it will turn cloudy and thick.  this will prevent the cake from sticking - feel free to dust with cornstarch afterwards for add'l release properties).

bake 90 minutes.  (watch for browning; adjust time as needed).  turn off oven, let cake rest in oven for 2 hours.

fridge overnight.  serve well chilled.  can be frozen for later serving.  :)

this is a big hit with the family - and has been dubbed the 'yum yum cake' per the youngest family member.

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