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new york thick cheesecake Recipe


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     new york thick cheesecake

Category   Desserts - Breads
Sub Category   None
Preptime   25

1lb whole milk ricotta
2 8oz cream cheese room temp
4 eggs slightly beaten
11/2 cups sugar
3/4 cup cornstarch
2 tablsppon lemon juice
grate lemon rind about teaspoon
1 tsp vanilla
1/3 cup melted maragrine
1 16oz sour cream
gramham craker crumb for crust opitional
1/4 cup sugar
1/2 cup melted butter
9 inch springform pan
heat oven to 350

at high speed beat cream cheese and ricotta until creaamy and well blended. on medium speed blend sugar, then slowly add eggs and blend on low blend in cornstarch, lemon juice and rind and vanilla, blend just until mix in.slowly add melted maragrine and sour cream. do not over beat .
pour into pan, use another baking pan that will hold mold and fill the bottom of the pan with water . set the cheescake in the water bath and bake for 1 hour.. do not open the oven.. after an hour turn off oven and wait another hour before removing cake..let it cool before removing ring... best served after refigated over night Important keep water in bottom of pan during cooking !!
Serving Suggestions
top with cherries or strawberries

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