From the kitchen of Stephanie Knewasser.  This is
from an old highschool fundraising cookbook.   It was
submitted by Vona's Restaurant.   Scott & I prefer it
with a grahm cracker crust.   Have time to make this.  
It's in the oven for 3 hours & needs to cool before
storing.
Beat:

1/2 c butter
16 oz cream cheese
1 1/4 c sugar
3 Tbsp flour
1 1/2 Tbsp lemon juice
16 oz ricotta cheese
4 eggs
3 Tbsp cornstarch
1 tsp vanilla

Beat until smooth.
Add:

16 oz sour cream

Grease springform pan with butter.
Pour into pan & bake @ 325 for 1 hour.

Turn oven off & LEAVE IN OVEN for 2 more hours.

It will fall a bit & crack, so don't worry.
Cool completey. Cover; store in fridge.
Before serving top with a
can of cherry pie filling.
"Children seldom misquote.  In fact, they usually
repeat word for word what you shouldn't have said."
Comments:
My recipe is identical to this, only it uses cottage cheese instead of
ricotta, same amount.  However, you must put the cottage cheese
through a sieve or food mill in order to get a smooth consistency.  
It's supposed to be the cheesecake recipe from Sardi's restaurant in
Manhattan.  Sardi's was famous for its cheesecake.  And that's the
recipe, supposedly.                                       -Don Burcin
Cheese-
cake
Delights
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