Cheesecake

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

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.

NOTES

  • Bring cream cheese to room temperature.
  • Minimal mixing.
  • Do not open the oven door while baking.
  • Put in fridge overnight.
  • Don’t remove from springform pan until it’s cooled all night.

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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