{"id":2867,"date":"1999-12-04T13:35:50","date_gmt":"1999-12-04T13:35:50","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/new-york-cheesecake\/"},"modified":"1999-12-04T13:35:50","modified_gmt":"1999-12-04T13:35:50","slug":"new-york-cheesecake","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/new-york-cheesecake\/","title":{"rendered":"New York Cheesecake"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 lb. cream cheese, softened<br \/>\n1 lb. ricotta cheese<br \/>\n1 1\/2 c. sugar<br \/>\n4 large eggs, at room temperature<br \/>\n1\/2 stick unsalted butter, melted &amp; cooled<br \/>\n3 Tbs. all purpose flour<br \/>\n3 Tbs. cornstarch<br \/>\n2 1\/2 tsps. vanilla<br \/>\n2 c. dairy sour cream<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>In a large bowl with mixer, cream together cream cheese, ricotta cheese &amp; sugar. Beat in eggs, one at a time, beating well after each addition. Add butter, flour, cornstarch &amp; vanilla &amp; beat mixture until well combined. Fold in sour cream. Turn into ungreased springform pan. Bake cheesecake in the middle of preheated 325 oven for 1 hour (the cake will be soft in center). Turn off heat (do not open the oven door) &amp; let the cake remain in the oven for 2 hours. Remove cake from the oven, set it on a rack, &amp; let it cool completely in the pan. Chill cheesecake, loosely wrapped, for at least 2 hours. Remove sides of the pan &amp; transfer cake to a cake stand or plate. Makes 1 cheesecake.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 lb. cream cheese, softened 1 lb. ricotta cheese 1 1\/2 c. sugar 4 large eggs, at room temperature 1\/2 stick unsalted butter, melted &amp; cooled 3 Tbs. all purpose flour 3 Tbs. cornstarch 2 1\/2 tsps. vanilla 2 c. dairy sour cream<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[],"class_list":["post-2867","post","type-post","status-publish","format-standard","hentry","category-cheesecakes"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2867"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2867\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}