Tuesday, February 16, 2010


The picture I have is not that great, so when I make more I will post.

15 oz. Ricotta Cheese
1 1/2 c.sugar
2 T. flour
2 T. lemon juice
1 stick of butter (½ cup)
graham crackers (or two of those pans that already lined with graham crackers)
1-16 oz. Pkgs of cream cheese
4 eggs
2 T. cornstarch
2 T. vanilla
16 oz. Sour cream

1. Preheat oven to 350 degrees.
2. Break up graham crackers and strain to flour consistency. Butter 9 ¾" push up pan and coat with graham crackers. Do the same for the second pan. Don’t worry about this step if you are using the pre-made pans.
3. Melt butter and cool.
4. Separate egg yolks and whites. This is kind of tricky to do, so you can just call your mom to help like I do J
5. For the next few steps it might be easier if you had a cake mixer or your arms are going to get tired. Make sure you blend each item as you go along or you are going to have a mess at the end.
6. Blend cream cheese, and ¼ c. sugar.
7. Add ricotta cheese, and ¼ c. sugar.
8. Add egg yolks, one at a time, and ¼ c. sugar.
9. Add flour, lemon juice, vanilla, cornstarch, and ¼ c. sugar.
10. Add the rest of the butter, and ¼ c. sugar.
11. Add sour cream, and ¼ c. sugar.
12. Beat egg whites till foamy and fold in.
13. Pour batter into pans. Make sure to leave at least 1 cm between the batter and the top of the pan.
14. Bake for one hour.
15. Leave in the oven for two hours longer. This step helps avoid any cracks in the cheese cake so it will look pretty! J
16. Cool and refrigerate. Cheesecake tastes ten times better when cold.
17. Eat and ENJOY!

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