New York Style Cheesecake

"I have had this recipe since 1972 when we lived in Schenectady, NY and I was a stay at home mom....bunch of gals used to get together 1-2X a month and just talk! One hostess served this cheesecake, and I have never used another recipe for cheesecake since! LUV it! Sadly, it is one of those "dishes" that after sitting in frig. 3-5 days is even better, so that last slice is really good! : ) But you could easily prepare this 3-4 days in advance. This cake has no crust. I like my cheesecake "au naturel", but you could make a topping (or use canned pie filling) of your choice. I put the ricotta cheese in food processor to make sure it's smooth...but you can use a potato masher. I also refuse, when making a yummy recipe, to use low fat or non-fat products."
 
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Ready In:
1hr 45mins
Ingredients:
10
Yields:
1 cake
Serves:
8-10
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ingredients

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directions

  • Cream the cheeses together in bowl with a mixer til well blended.
  • While beating, gradually add the sugar and then the eggs. Beat well.
  • Mix corn starch and flour together and gradually add to mixture while beating.
  • Add vanilla and melted butter. Beat til smooth and creamy.
  • Finally, fold in sour cream.
  • Pour batter in a 9" spring form pan at least 3" deep.
  • Bake in 325 - 350 degree oven for 1 1/2 hours or till 1" golden ring forms around the top edge.
  • Turn off oven and allow cake to stand in oven to set for 1 1/2 hours.
  • Cool completely outside of oven then remove spring form pan.
  • Store in refrigerator.

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Reviews

  1. I was looking for a special non-traditional birthday "cake" for a friend of mine and decided to try a REAL cheesecake. I set out to find a classic crustless recipe that used ricotta cheese and viola! The prep time is very quick (assuming your cream cheese is already softened) and I had no problems getting a nice even golden-brown exterior and a perfectly set center. The flavor is rich and full without being too heavy. It also has a pleasantly smooth, dense texture. My only issue was that the lemon juice listed in the ingredients never makes an appearance in the directions. I just added it after the vanilla, but before the sour cream, and it worked out fine. Definitely adding this recipe to my permanent collection!
     
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RECIPE SUBMITTED BY

I'm a "newbie", that is, I just developed this great love of cooking in the last yr. tho sadly, after all the kids were grown and gone and the ex had fled. (who knows, maybe he'd have stayed if my cooking had only been better, wink), or the "other woman" hadn't been so hot! :)
 
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