DAVID'S CREAMIEST CHEESECAKE
If you prefer your cheesecake to be creamy versus cake-like, this is for you. It's also not quite as sweet, and instead has more cheese flavor. I recommend using an insulated cookie sheet under the pie pan to keep the shell from over-baking.
INGREDIENTS
- 16 oz. cream cheese, softened
- ½ cup ricotta cheese
- ½ cup sour cream
- 1 cup sweetened condensed milk
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 3 eggs
- 1 graham cracker shell
PREPARATION
Combine all ingredients, and beat with a mixer until creamy. Pour into shell. Bake at 325° for 30 minutes, then at 250° for an hour, or until filling stops jiggling when the pan is tapped. Remove and allow to cool, then place in the refrigerator; serve fully chilled.