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Brooklyn Cheesecake
Brooklyn Cheesecake is a traditional American recipe for a classic crustless cheesecake made with a mix of Ricotta and cream cheeses with sour cream, sugar, lemon juice and vanilla extract that's set with eggs. The full recipe is presented here and I hope you enjoy this classic American version of: Brooklyn Cheesecake.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Additional Time:
(+cooling and chilling)
Serves:
10
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesUSA Recipes
This is a classic crustless American cheesecake made from a mix of ricotta and cream cheeses bound with eggs.
Ingredients:
480g Ricotta cheese (or you can use my
home-made ricotta cheese recipe to prepare your own)
480g Cream cheese, softened (or you can use my
home-made cream cheese recipe to prepare your own)
300g Sugar
4 Eggs
Juice of 1/2 fresh lemon
1/4 tsp vanilla extract
3 tbsp cornflour (cornstarch)
3 tbsp plain flour
50g butter, melted
480g sour cream
Method:
Blend together the Ricotta and cream cheeses and whisk until soft. Add the sugar and 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 hours 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.
