Aunt Bert's famous cheesecake
You may use low-fat ricotta and cream cheese to cut some calories. This is very rich and only takes a sliver to satisfy.
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- 3 pkg
- of 8 oz. philadelphia cream cheese
- 1 lb
- ricotta cheese
- 1 1/2 c
- 1 pt
- sour cream
- 8 Tbsp
- 2 Tbsp
- 1/2 tsp
- lemon juice
1Preheat oven to 325 degrees. Butter a 9" Spring Form pan. Allow cream cheese to soften for about 1/2 hour before using.
2Cream together cream cheese, Ricotta Cheese and sugar.Beat in sour cream.
3Beat in eggs - one at a time!Beat each egg in well before adding in next egg. (This is very important)
4Add the rest of ingredients and beat well.
5Pour into spring form pan and bake for 1 hour 15 minutes. Turn oven off but LEAVE cake in oven for another 2 hours. DO NOT open oven door at all during this time or you will ruin this delicate cheesecake!
6After cake has cooled, remove side of pan and refrigerate over night. Top with fresh fruit if desired.