Family Recipes and more


Cheesecake



From the kitchen of Stephanie Knewasser



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This is from an old high school fundraising cookbook. It was submitted by Vona's Restaurant. Scott & I prefer it with a graham 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 completely.
Cover store in fridge.
Before serving top with a can of cherry pie filling.





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

TIPS:
Bring cream cheese to room temperature.
Minimal mixing.
Do not open the oven door while baking
Leave cake at room temp for 6 hours after removing from oven.
Put in fridge overnight.
Don't remove from springform pan until it's cooled all night.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com