Ingredients
-
-
10
-
1 1/8
-
4 1/2
-
-
24
-
16
-
1
-
6
-
6
-
-
-
-
-
Directions
A New Yorker’s Real Italian Cheesecake,WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!,Does the cheesecake have to be refrigerated?,Just made this for Easter. Easy recipe but time consuming. The cheesecake was moist and delicious. Will definitely try some orange or lemon zest in there next time. I did not have a springform pan but used a 913 half tray. Still baked in water and was still great. If using a half tray use more Graham cracker crust.
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Steps
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1
Done
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Preheat Oven to 325f. |
|
2
Done
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Wrap the Outside of a 10-Inch Springform Pan With Foil to Prevent Water from Seeping in While Baking. |
|
3
Done
|
Mix Sugar, Crumbs, and Melted Butter Together Well to Form Crust. |
|
4
Done
|
Press This Mixture Into the Bottom of the Springform Pan and Up the Sides Until You Run Out. |
|
5
Done
|
Bake Crust For About 7-10 Minutes or Until Golden Brown. |
|
6
Done
|
Cool on Wire Rack While Preparing the Batter. |
|
7
Done
|
With a Mixer, Cream Together Ricotta Cheese, Cream Cheese, Flour, and Sugar Until Very Smooth. |
|
8
Done
|
Mix in the Eggs One at a Time, Blend Well but Do not Over Mix the Batter! |
|
9
Done
|
Stir in the Sour Cream and Vanilla by Hand. |
|
10
Done
|
Pour Mixture Into Cooled Crust. |
