Name: Italian Ricotta Cheesecake
Ingredients: 1 lb CREAM CHEESE; 1 1/2 tb VANILLA; 1 lb RICOTTA CHEESE; 2 tb LEMON JUICE; 2 ts LEMON PEEL; grated; 1 pt SOUR CREAM; 3 tb FLOUR; 1 1/2 c SUGAR; 3 tb CORNSTARCH; 4 Jumbo EGGS

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Cheesecakes	1	Servings

INGREDIENTS

1	lb	CREAM CHEESE
1 1/2	tb	VANILLA
1	lb	RICOTTA CHEESE
2	tb	LEMON JUICE
2	ts	LEMON PEEL; grated
1	pt	SOUR CREAM
3	tb	FLOUR
1 1/2	c	SUGAR
3	tb	CORNSTARCH
4		Jumbo EGGS

INSTRUCTIONS

~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the
oven.
Beat together the cream cheese, ricotta and sour cream. Beat in the sugar.
Beat in the remaining ingredients, one at a time. Everything must be very
well combined.
Pour the mixture into a greased 9-inch springform pan. If you'd like, dust
the pan with crushed graham crackers. It will make the cake come out easier
but you won't actually have a crust.
Place the cheesecake on the middle rack of the oven and bake for 1 hour.
Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1
hour longer. Cool on a wire rack; refrigerate overnight.
The next day, remove sides of springform pan. Top with sour cream, if
desired.
Recipe by: =20
Posted to Bakery-Shoppe Digest by Becky Kivak <[email protected]> on
Apriday,, l 11, 1998

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