| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Italian |
Cheesecakes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta |
| 1 |
lb |
Cream cheese |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Eggs |
|
|
Juice of 1/2 lemon |
| 1 |
ts |
Vanilla |
| 4 |
tb |
Flour |
| 1/4 |
lb |
Butter |
| 1/2 |
pt |
Sour cream |
| 1 |
cn |
Fruit pie filling; optional |
| 1/3 |
c |
Butter |
|
|
Crushed choc chip cookies |
INSTRUCTIONS
CRUST
For the crust, melt the butter and mix with cookie crumbs. Press into
bottom of spring form pan. In a large bowl, mix butter, sugar, eggs, and
cream chese. Add ricotta, lemon juice, vanilla, flour and sour cream. Mix
well. Next, place 1/3 of the batter into a blender and blend well. Gently
pour into pan over crumb crust trying no to disturb crumbs. Repeat with
rest of batter. Bake at 350 for 1 hour with large pan of hot water on shelf
below cake. After 1 hour shut oven off, but leave cake in oven for 1 more
hour. Remove, and place in a draft free corner to cool. When cooled, cover
and refigerate. It may also be frozen to be used at a later date. The
canned fruit may be used in the cake over the crumbs before you pour the
batter in. It may also be used as a topping, especially if the top of the
cake cracks.
NOTE: Never, never, never, try to skip the step with the blender. You may
as well throw the cake away, it will be gritty.
Recipe by: =20
Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@bellsouth.net> on
Apriday,, l 11, 1998
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