Title: Cheesecake ( New York )
Categories: Cheesecake
Yield: 1 Recipe

1	lb	Ricotta cheese, room temperature
2	pk	(8 oz ea) cream cheese, room temperature
1 1/2	c	Sugar
4		Eggs
1/2	ts	Lemon juice
1/2	ts	Vanilla extract
3	tb	Cornstarch
3	tb	Flour
1/4	c	Melted butter
1	pt	Sour cream

In a mixing bowl using an electric mixer, blend the ricotta and cream cheese well. Blend in the sugar. Beat in the eggs, one at a time. Add the vanilla extract, lemon juice, cornstarch, flour, and butter. Fold in the sour cream and blend well.

Into a buttered, 10-inch spring-form pan, pour the cheese mixture. Place in COLD oven and turn heat to 325 degrees F. Bake for 1 hour. Do not open door.

Turn off the oven and leave the cheesecake in oven for at least two hours. Pour cherry pie filling (or whatever) over top.

Recipe: Maryellen Cronin on AT&T's Interchange

: Submitted by: David Pileggi : Area: The Cooking Echo : Posted on: 19 Jul 95

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