This is a recipe handed down from my grandmother. When I make it I make a few changes.

I do not use sour cream. I have substituted Greek yogurt and it works well. I have also cut the sugar to 1 cup. I also beat in the yogurt or sour cream, at a very low speed rather than folding it in.

If you like you can add a small can of well drained crushed pineapple at the time you fold in the sour cream.

New York Cheesecake

INGREDIENTS:

1 lb cream cheese 1 tsp vanilla

1 lb ricotta cheese 4 T cornstarch

1 ½ cups sugar 1 pt sour cream

5 beaten eggs

Cream together cheeses. Add sugar & mix. Add 5 beaten eggs & vanilla. Add cornstarch 1 T at a time. Fold in sour cream. Pour into greased spring form pan.

Bake 350° 1¼ hours. Cool in pan. Before opening the pan take a knife and gently loosen the cake from the sides.

DIRECTIONS:

Generously butter the inside of a 10-inch springform pan.

Position the baking rack in the center of the oven; preheat the oven to 300* F

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Let stand at room temperature until completely cool, about 4 hours.

Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.