Mrs. Grosso's Ricotta Cheesecake
OH, MY GOD!!!! Of all the recipes that I have collected over the years, THIS is THE one that has garnered the most praise, and the most requests for repeat performances AND the most requests for the recipe. It came from a slim, but very rich, volume of recipes published in the '80's by Harmony Books called "Comfort Food", and was written by Sue Kreitzman. Seek it out, people. This is by no means the only 5-star recipe in that cookbook!!!
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 350� 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.
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