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lorraines cheesecake from The Jewish Kitchen
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Lorraine's Cheesecake

This cake is so rich that serving sizes might vary. When it is baking, the scent of the ingredients penetrates the kitchen. The texture is smooth and creamy, so a small slice will go a long way.
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings 10 slices

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Coat a 10 inch springform pan with butter and flour, shaking out excess flour. Set aside.
  2. 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.
  3. 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.