| 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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