What You Need:
For the Crust:
1 1/2 cups finely crushed regular graham crackers (about 20 squares)
1/3 cup butter or margarine, melted
3 TBS sugar
For the Cheesecake:
1 package (8 oz) cream cheese, softened
1/2 cup ricotta cheese
3/4 cup sugar
2 eggs
2 TBS butter or margarine, melted and cooled
1 1/2 TBS cornstarch
1 1/2 TBS flour
1/2 TBS vanilla extract
1 cup sour cream
toppings of choice, for example: fresh fruit, chocolate syrup, blackberry sauce
What You Do:For the Crust:
In medium bowl, stir all ingredients until well mixed. Press mixture firmly against bottom of 9-inch baking dish.
For the Filling:
In a mixing bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add butter, cornstarch, flour and vanilla; beat until smooth. Fold in sour cream. Pour on top of your graham cracker crust. Bake, uncovered, at 325 degrees for 1 hour. Do NOT open oven door. Turn oven off. Let cheesecake stand in closed oven for 2 hours. Cool completely on a wire rack. Chill several hours or overnight. Top each square with topping of choice, if desired (Ethan actually prefers his without any toppings, weirdo).
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