Becca wrote:
>
> Damsel in dis Dress wrote:
> > On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
> > wrote:
> >
> >
> >> Damsel in dis Dress wrote:
> >>
> >>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
> >>> wrote:
> >>>
> >>>
> >>>> I've made plenty of real cheesecakes, even cryo-froze some and shipped
> >>>> them across the country. All have received rave reviews.
> >>>>
> >>> Okay, we'll be needing that recipe.
> >>>
> >> I posted it here a while back during the last crust / no crust flame
> >> war. It's a hybrid type with cream cheese, ricotta cheese and sour
> >> cream.
> >>
> >
> > I Googled, and here is the recipe, if anyone else is wishing to try
> > it:
> >
> > CHEESECAKE (Pete C.)
> >
> > 1 lb ricotta
> > 16 oz cream cheese
> > 4 eggs
> > juice of 1/2 lemon
> > 1 tsp vanilla
> > 3 tbsp cornstarch
> > 3 tbsp flour
> > 1 stick melted butter
> > 1 pint sour cream
> > 1 1/2 cups sugar
> >
> > Cream the ricotta and cream cheese until smooth.
> > Gradually add the eggs one at a time
> > Beat smooth after each egg
> > Add the remaining ingredients, except sour cream, and continue
> > beating until well blended .
> > Fold in sour cream .
> >
> > Bake at 325 degrees for 1 hour-10 minutes in spring form pan .
> > Turn off oven and leave cake in oven for 2 hours or longer .
>
> My BIL makes a cheesecake similar to this one, using ricotta. It makes
> a nice, soft cheesecake, but I like my cheesecake a little more dense.
>
> Becca

This one is dense, but not gluey like NY style. It is a hybrid with both
cream cheese (US style) and ricotta cheese (Italian style) as well as
sour cream.