Brooklyn Cheesecake RecipeOrigin: America Period: Traditional |
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This is a classic crustless American cheesecake made from a mix of ricotta and cream cheeses bound with eggs. Ingredients:
480g Ricotta cheese 
Brooklyn Cheesecake Preparation:Method:Blend together hte Ricotta and cream cheeses and whisk until soft. Add the sugar adn beat until smooth then add the eggs, one at a time, beating thoroughly to combine after each addition. Add the lemon juice, vanilla extract, cornflour, plain flour and butter then beat thoroughly to combine. Fold in the sour cream then pour the mixture into a well buttered 25cm diameter springform cake tin. Smooth the top then transfer to an oven pre-heated to 160°C and bake for 60 minutes, or until just set. Turn the oven off and allow the cake to sit in the oven for 2 horus as it cools (make certain the oven is completely closed during this time). After this time, remove the cake from the oven and set aside on a wire rack to cool completely. Cover in clingfilm and chill over night in the refrigerator. The following day, remove the rim of the cake tin and set the cheesecake on a serving plate. Dust with icing sugar and serve. |
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