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
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
3 Tbsp cornstarch
1 tsp vanilla
Beat until smooth.
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.
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
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