| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ricotta cheese |
| 1 | lb | Cream cheese |
| 1/2 | c | Butter;melted |
| 1 | c | Sugar |
| 4 | Eggs | |
| Juice of 1 lemon | ||
| 1 | ts | Salt |
| 1 | ts | Vanilla |
| 3 | tb | Flour |
| 3 | tb | Cornstarch |
| 1 | pt | Sour cream |
| Zwieback crumbs;fine | ||
| 1 | pk | Strawberry gelatin;( 3 oz.) |
| 3/4 | c | Cold water |
| 2 | c | Strawberries;fresh/sliced sweetened |
| 1 | c | Boiling water |
INSTRUCTIONS
STRAWBERRY GLACE Mix cheeses well with beater. Add butter and eggs. Add remaining ingredients; fold in sour cream. Thoroughly grease 12-cup, 10-inch Bundt pan and dust with fine zwieback crumbs. Pour batter into pan and bake at 350' for one hour. Turn off oven and allow cheese-cake to remain in oven for one additional hour. Glaze with Strawberry Glace'. FOR GLAZE: Dissolve gelatin in boiling water. Add cold water. Cool until syrupy. Add strawberries and spoon over cheesecake.
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