Brooklyn Cheesecake Recipe

16 oz Ricotta cheese
16 oz Cream cheese, softened
1 1/2 c Sugar
4 Eggs
Juice of 1/2 fresh lemon
1/4 t Vanilla
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
16 oz Sour cream
Blend together ricotta and cream cheese, and add sugar. Beat in eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and butter. Mix well. Fold in sour cream and pour into buttered 10- inch springform pan. Put cake in a cold oven. Heat to 325 degrees, and bake for one hour. Turn oven off and leave cake in for two more hours. Do not open oven door while cooling. Remove cake and finish cooling. Wrap and refrigerate. Cake is best the next day.

No Bake Cheesecake

Graham cracker crust
1 1/4 lb Cream cheese, room temp.
1 1/2 ts Vanilla
1 c Sugar
1/2 c Boiling water
Lemon gelatin (3 oz.)
1 qt Whipping cream
Prepare your favorite graham cracker crust and press into the bottom and onto the sides of a 10" springform pan. Bake or chill depending on your recipe's instructions.
Combine cream cheese, vanilla, and sugar. Beat until smooth and fluffy. Bring water to a boil and add lemon gelatin. Stir until dissolved. Cool to room temperature and fold into cream cheese mixture. Whip cream and fold into cream cheese mixture. Pour into graham cracker crust and decorate with a few cracker crumbs. Chill until firm and serve.