This cheesecake is my own creation after trying hundreds of "New York" style cream cheese cakes and old world Italian ricotta cheesecakes, this one combines the best of both. It is not as rich or sweet as the New York types, but is creamier and sweeter than the ricotta types.
1cream room temperature cream cheese with ricotta:
beat eggs, add sugar, vanilla and salt; add flour and just mix until blended:
add egg mixture to cheese mixture and blend until smooth
2Pour into greased and floured springform pan:
bake at 350 degrees for 1 hour and 18 minutes with a pie tin of water in the oven:
turn off heat and let cool in oven for 1 hour to prevent cracking:
finish cooling on counter until completely cool.
3Release from pan onto terry cloth towel covered plate:
cover with another towel and plate and place in refrigerator at least 24 hours to drain, turning over several times. It improves with age over several age in the fridge, if there's any left.
Serve plain, with fruit topping, with a thin layer of sour cream on top, or with real whipped cream. Enjoy!