Celebrating Modern Jewish Living Through Food, Tradition, and Family
Watch your guests devour this luscious and creamy cake–you won’t have a single slice left.
The Backstory: My girlfriend, Lorraine, swears by this cheesecake. She used to make it all the time. I have yet to sample hers, but she is a fabulous cook and baker and she promised me a slice the next time she bakes it. I intend to hold her to that promise. More of the Backstory after the recipe…
- 1 15 ounce container of Ricotta cheese
- 1 16 ounce container of sour cream
- 1 lb. cream cheese, at room temperature
- 5 eggs to be added one at a time
- 1 tsp. pure vanilla extract
- 5 tbsp. corn starch
- 1+ tbs. butter
- 1+ tbs. all-purpose flour
- 1 1/2 cups sugar
Preheat oven to 350 degrees. Coat a 10 inch springform pan with butter and flour, shaking out excess flour. Set aside.
In the bowl of an electric mixer, mix ricotta, cream cheese sour cream, sugar and cornstarch. Add eggs, one at a time, until well blended. Add vanilla and mix again until well combined. Pour into spring form pan.
Bake for 1 hour. Do not remove. Turn off oven but leave cake in the oven. Open oven door slightly and leave cake in the oven for another hour. Refrigerate until ready to serve. Run knife along edges of spring form pan to release cake. Sprinkle with confectioner's sugar if desired before serving.
…The Backstory continues: The thing is, once the kids are grown and out of the house and we do not entertain as often as we did, many of us hardly cook as much as we used to. It seems impossible, looking back, considering that so many of us (now grandmothers) cooked and cooked for years, but it’s true. So this could be a long wait. Somehow, I’ll have to coax her into baking this cake.