Raos Italian Cheesecake Recipe 435

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.
• Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
• Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Steps:

• Preheat oven to 300 F. Lightly butter 9-inch springform pan and coat it with breadcrumbs, shaking off any excess. Press the ricotta cheese through a fine sieve, combine it with cream cheese into the large bowl of an electric mixer. Beat on medium speed with the whisk attachment (not the paddle) for a total of five minutes, stopping several times to scrape the sides of the bowl with a rubber spatula. Add eggs, one at a time and beat until well incorporated (scrape the bowl if necessary). Add 1 1/4 cups of sugar (slowly), 2 teaspoons of vanilla and lemon zest and beat for an additional four minutes. Pour the mixture into the pan. The pan should be 4/5 full. It may not be necessary to use all of the mixture. Bake for 50 minutes, decrease the temperature to 285 F and bake for another 30 minutes. After the cake is put in the oven, beat (using the cleaned whisk attachment) together the sour cream and the remaining sugar and vanilla. Chill. When baking time is finished, generously coat the top of the cake with the cold sour cream mixture. Reset the oven to 300 F and bake for another 10 minutes. Remove from the oven and cool on a wire rack. When cool, remove the springform pan and refrigerate until ready to serve.