Tuesday, September 30, 2008
I blogged this back in the Spring since I always make cheesecake for Easter. This recipe has been in our family for many years and I'm the lucky one that gets to bake it each year. It's a little time-consuming, but worth every bite!
Have all ingredients at room temperature, especially the cream cheese.
For the crust, mix together 1 cup flour, 1/2 teaspoon baking powder, 1 egg, 1 teaspoon vanilla, 2 oz. butter, 3 tablespoons sugar. Spread into a spring-form pan and press lightly, pressing some of the crust mix up the sides a 1/2 inch or so.
Preheat the oven to 325°. In a large mixing bowl, mix together 16 oz. cream cheese, 16 oz. ricotta cheese, and 1 1/2 cups sugar. Mix well, making sure there aren't lumps of cream cheese. Add 4 eggs, 1/4 cup cornstarch, 2 tablespoons lemon juice, 1 teaspoon vanilla, 1/2 cup melted butter, and 1 pint sour cream. Mix well and pour into prepared pan.
The directions say to bake 1 hour, but that is never long enough. My guess is that this is a recipe for a double batch and that you could make half of this recipe and bake it for an hour. I always bake mine longer, until it is done or at least almost set in the middle. There are different techniques to cheesecake if you want to read up on them. Some say to turn off the oven and let it cool completely in the oven. I bake mine until it's done and take it out to cool. It's no big deal to me whether or not it cracks...and it usually does. If you want it pretty, read up about it on Martha Stewart or on Food Network perhaps, or just spread berries or whipped cream all over the top. It tastes just the same.
I haven't tried this one, but if you're in the mood for a Pumpkin Cheesecake, this one has a gingersnap crust and sounds delicious.... Marbled Pumpkin Cheesecake. And, while you're there, pick up a copy of my favorite Pumpkin Roll recipe from Libby's (a Thanksgiving staple at our house). Enjoy!