Aunt Rose's Cheese Cake

Also know as the New Port Alba Cheese Cake

Ingredients

• 1 lb whole milk ricotta cheese
• 1 lb sour cream
• 1 lb cream cheese (2 8 oz packages)
• 1 ½ cups granulated sugar
• 1 stick (4oz salted butter) melted
• 3 large eggs
• 3 Tbs flour
• 3 Tbs cornstarch
• 1 1/2 Tbs lemon juice
• 1 1/2 Tbs vanilla extract

Lydia's Changes

• 2 oz extra ricotta
• 2 heaping Tbs extra sour cream
• 1 extra egg

Method

Bottom of pan sprinkled with cinnamon graham crackers (Lillian uses graham crackers with nuts)

Have all filling ingredents at room temperature. Grease and flower the bottom and sides of a 9X3 inch spring form pan.

In a large mixing bowl, beat together ricotta, sour cream and cream cheese until well mixed. Beat in sugar, then melted butter. Add eggs one by one, beating well after each addition. Add flour, cornstarch, lemon juice and vanilla, beating until completely mixed.

Transfer to prepared pan and bake on middle level of a preheated 300 degree oven for 1 hour.(Lydia cooks her for 1/2 hour extra). Turn off heat and let cake stay in oven, door closed, for another hour. Remove and let cake cool completely in pan.

Set on a wire rack. Cover and refrigerate. Remove side of pan before serving and serve slightly chilled.

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