| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Martha, Reg 3 | 1 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 6 | lg | Eggs |
| 1 | lb | Ricotta Cheese |
| 1 | lb | Cream Cheese |
| 1 | ts | Vanilla Extract |
INSTRUCTIONS
Separate eggs and beat whites stiff. In a large bowl, thoroughly mix all ingredients except the egg whites. Fold in the egg whites until just completely mixed. Butter and lightly flour a 9" spring pan. Pour in the entire mixture. Bake at 325 degrees F. for 1 hour - do not open oven door. Without opening oven door, turn off oven and let remain in oven for an additional hour. Remove from oven; the cheesecake should be lightly browned and should have several cracks in the center. The center will also be slightly lower than the edges. If you do choose to use a glaze, you will see that this cheesecake forms its own rim. If your oven runs hot or cold, change the temperature by + or - 25 degrees rather than changing the cooking and idle time. Insert knife around sides of pan to insure easy removal of spring pan sides. Remove the spring pan sides and place cheesecake and bottom of spring pan on a plate to catch the liquid which will exude during the 3 hours the cheesecake is in the refrigerator. The longer the better in this case. Do not cover. This recipe takes about 5 1/2 hours from start to eating. (Much of it free time for other tasks). But it is definitely worth the effort. Enjoy! REG shared by Martha Sheppard, Orlando, FL, USA mailto:marthahs@worldnet.att.net Recipe by: Son Andy Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@bellsouth.net> on Apriday,, l 11, 1998
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