THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT ALTHOUGH EVERYONE THINKS IT IS!!
What a creamy delicious, not too sweet hit! I always use LITE cream cheese and sour cream. I also cut the recipe in half, since there's just two of us. And I made a delicious cinnamon graham cracker crust that I found on this website (just added cinnamon to it)! Oh, this was so yummy. My husband is still drooling. I baked it on 300 for 1 hour. I didn't even care that it cracked a little right in the middle, so that's where I sliced it!
My husband loves this cake! I've made it several times. I omit the flour and add another T. cornstarch to make it gluten free for my daughter who has celiacs.
I have been making this and the lemon taste does not shine through. It is wonderful as written. Although I use 1/2 cup melted butter and cooled as posted on this site under Italian cream cheese and ricotta cheesecake submitted by April.
Made this yesterday and what a treat! Didn't change a thing which is unusual for me but the right decision as this recipe is perfect. My husband and I kept commenting on the flavors rising to the top.... Ricotta! Sour cream! Cheese! Lemon! Love this recipe and have a feeling "traditional" cheesecake has lost it's place in my baking repertoire.
High altitude trials: I live at 5600 ft. You MUST increase the flour & corn starch or it's too watery. I tried 4 Tbl each and it was still too creamy in the center. Suggest a total of 9.5 Tbl total of equal parts flour and corn starch. Have used almost an identical recipe at near sea level and it got rave reviews. All cakes must use more flour or adjust eggs flour and decrease liquids at high altitudes. Also have used 2 tsp of grated lemon peel for additional zest with great success. Delicious cake and can't wait to figure out what works for me then 5 stars!
Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like.
I made this for my daughters birthday. She loves good cheesecake as do I. It is absolutely devine! Did not change any part of the recipe. If you enjoy truly delicious cheesecake this is it!
Here's why it may be gritty for some: the ricotta cheese should not be allowed to come to room temperature the way cream cheese does. When ricotta is mixed into a recipe warm (and over mixed) it does become grainy. Hope this helps.
It was not my favorite. Followed exacty & was watery. Would not make again.
