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This is a fantastic cheesecake recipe, one of the best out there. I've made it twice already, tweaking some things like the amount of sugar (it was too sweet the first time, so I halved it. Others might like it sweet, but I prefer the cheesy taste over the sweetness). I also made a graham cracker crust with finely chopped pecans and it added an amazing dimension to the flavor. I especially loved the texture, firm and smooth and very rich tasting. A+ to Diane for her amazing recipe---MAKE ONE!!
Servings: 12
Ingredients
- 2 (8 ounce.) Packages cream cheese, softened
- 16 ounce. Ricotta (or possibly creamed cottage cheese)
- 1 1/2 c.sugar
- 6 Large eggs, beaten
- 1 stick butter
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 3 tbsp. flour
- 3 tbsp. cornstarch
- 16 ounce. lowfat sour cream
Directions
- Cream cheeses together. Add in sugar gradually. Add in the Large eggs and beat well. Add in lemon and vanilla, then cornstarch and flour. Add in melted butter. Beat till smooth. Stir in lowfat sour cream. Pour into a greased and floured 9 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn oven off, leave cake in turned off oven for another hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 477 | |
| Calories from Fat 304 | 64% |
| Total Fat 34.45g | 43% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 280mg | 12% |
| Potassium 188mg | 5% |
| Total Carbs 32.76g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 27.88g | 19% |
| Protein 10.69g | 17% |
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