| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta cheese, room temperature |
| 2 |
pk |
(8 oz ea) cream cheese, room temperature |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
Vanilla extract |
| 3 |
tb |
Cornstarch |
| 3 |
tb |
Flour |
| 1/4 |
c |
Melted butter |
| 1 |
pt |
Sour cream |
INSTRUCTIONS
In a mixing bowl using an electric mixer, blend the ricotta and cream
cheese well. Blend in the sugar. Beat in the eggs, one at a time. Add the
vanilla extract, lemon juice, cornstarch, flour, and butter. Fold in the
sour cream and blend well.
Into a buttered, 10-inch spring-form pan, pour the cheese mixture. Place in
COLD oven and turn heat to 325 degrees F. Bake for 1 hour. Do not open
door.
Turn off the oven and leave the cheesecake in oven for at least two hours.
Pour cherry pie filling (or whatever) over top.
Recipe: Maryellen Cronin on AT&T's Interchange
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 19 Jul 95
Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net>
on Mar 12, 1998
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