The Real Mccoy New York Italian Cheesecake

4 Servings
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The Real Mccoy New York Italian Cheesecake Ingredients

1 lb Ricotta cheese	3 Extra lg. eggs
2 c Sour cream	3 tb Flour
16 oz Cream cheese	3 tb Cornstarch
1 1/2 c Sugar	5 tb Vanilla
1/2 c Butter; melted	5 tb Lemon juice

Instructions for The Real Mccoy New York Italian Cheesecake

All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes. Pour into 10 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool on rack. Recipe by: =20 Posted to Bakery-Shoppe Digest by Becky Kivak on Apriday,, l 11, 1998

Main Ingredient: Cream CheeseCuisine: Uncategorized

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for flavor and categorization

I followed the directions to the letter, but it didn't turn out very well. It looked great after the first hour, but at the end of the second hour, it was cracked and flattened. The flattening got worse after it came out of the oven. Even after it cooled, it stuck to the ('no-stick') pan. It wasn't completely done all the way through. The consistency was very soft. Despite all that - it's a mess, but it tastes delicious. I estimated 8 hours. You have to let all the ingredients come to room temperature before you can put it together (about an hour?) There's about 2 hrs and 20 minutes of prep and baking - and you HAVE TO let it cool completely. Mine was still just a little bit warm when I un-sprung the pan and that just compounded my problems. I left the bottom alone until it was totally cool, but that stuck too when I tried to remove it. Suggestions??

mccrmck
on Jul 24 2008 11:10PM

Total Time: 8:00
Active time: 0:30

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