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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven. | 2. Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan. | 3. Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	1	pound	softened	1338.1229999999998	15.876	32.2057	129.7299
ricotta cheese	1	pound		789.2517	13.7892	51.0746	58.8764
white sugar	1 1/2	cups		1161.0	299.94	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
butter	1/4	cup	melted cooled	342.0	15.714	10.686	28.8
purpose flour	3	tablespoons		-	-	-	-
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
vanilla extract	2 1/2	teaspoons		30.24	1.3283	0.0063	0.0063
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.