| 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 <bkivak@bellsouth.net> on
Apriday,, l 11, 1998
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