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Cheese Cake (Sue)

A classic cheesecake with a cookie-style crust, baked and cooled slowly in the oven
Print Recipe
Cook Time 3 hours
Ingredients Method Notes

Ingredients
  

  • 1/4 cup margarine melted and cooled
  • 1/2 cup sugar for crust
  • 1 tsp vanilla for crust
  • 1 1/4 cup flour for crust
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp cold water
  • 1 lb ricotta
  • 1 lb cream cheese
  • 1 pint sour cream
  • 1 1/2 cup sugar for filling
  • 3 eggs beaten well
  • 3 tbsp flour for filling
  • 3 tbsp corn starch
  • 1 1/2 tsp vanilla for filling
  • 1 lemon juice of 1 whole lemon

Method
 

  1. 1. Make the crust by combining margarine, 1/2 cup sugar, 1 tsp vanilla, 1 1/4 cup flour, baking soda, salt, and cold water. Spread on a 10 inch spring pan and put aside.
  2. 2. In a large bowl place ricotta, cream cheese, sour cream, and 1 1/2 cups sugar in order.
  3. 3. Beat 3 eggs well and add to mixture.
  4. 4. Add 3 tbsp flour, 3 tbsp corn starch, 1 1/2 tsp vanilla, and juice of 1 whole lemon to the filling mixture.
  5. 5. Pour filling over crust in spring pan.
  6. 6. Bake at 325 degrees for 1 hour.
  7. 7. Turn off oven and let cheesecake sit in oven for 2 hours.

Notes

This is a New York style cheesecake with ricotta. The slow cooling in the oven helps prevent cracking.

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