Classic New York Cheesecake

From the December 1979 issue of Gourmet magazine, this easy-to-make luscious cheesecake comes out perfect every time.


cheesecake1 pound cream cheese
1 pound ricotta cheese
1½ cups sugar
4 large eggs
4 tablespoons butter, melted and cooled
3 tablespoons flour
3 tablespoons cornstarch
2½ teaspoons vanilla extract
16 ounces sour cream

Equipment:  9″ springform pan
Natural Gas oven

Bring the two cheeses, eggs, and sour cream to room temperature.

Preheat oven to 325 degrees.

Grease the springform pan with softened butter, line the bottom with parchment paper, and butter the paper.

In the bowl of your mixer cream together the two cheeses and the sugar until smooth. Beat in the eggs one at a time, beating well after each addition. Beat in the flour and cornstarch until well incorporated and then the butter and vanilla. Gently fold in the sour cream until completely incorporated.

Pour the batter into the baking pan and smooth the top to the edges.

Bake for about 1 hour or until the middle of the cake no longer jiggles and the top edge is a light golden color.

Turn off the oven and let the cake stand in the oven for 2 hours; do not open the oven door during this time.

Remove from the oven, place on a rack, and let the cake cool completely in the pan. Chill the cake for at least 2 hours before removing the sides of the pan.

Serve with fresh strawberries or raspberries. (The candied cherries in the photo are just for show!)




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