The mother of a former boyfriend gave me this recipe. The relationship is long over, but this has been my cheesecake of choice for over 30 years.
8 eggs
6 8-oz packages of cream cheese
3 tablespoons flour
1 teaspoon vanilla
1/2 pound ricotta (8 ounces)
1/2 pint sour cream
2 cups sugar
NOTE: I do not make a crust of any kind, but if you want to, graham crackers or chocolate cookies could be crushed and pressed into the prepared springform pan.
Mix all ingredients in order listed. Do not overmix. It helps if everything is at room temperature. Heavily butter a 10" springform pan and coat with crumbs (if using). Pour batter into pan and bake 1 hours at 375 degrees. Let sit in oven 1 hour with heat off. Cool. Refrigerate at least 6 hours.
You can make this more festive by garnishing with fruit or making a fruit, caramel or chocolate sauce to pour over. I have tried making this recipe with low-fat ingredients but it is not nearly as appealing. It does freeze well, so cut small, indulgent pieces and freeze the rest.
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