| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Cheesecake |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta cheese |
| 2 |
c |
Sour cream |
| 16 |
oz |
Cream cheese |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter; melted |
| 3 |
|
Extra lg. eggs |
| 3 |
tb |
Flour |
| 3 |
tb |
Cornstarch |
| 5 |
tb |
Vanilla |
| 5 |
tb |
Lemon juice |
INSTRUCTIONS
All ingredients should be at room temperature. Combine ricotta cheese and
sour cream in mixing bowl. Beating slowly, add cream cheese, sugar and
butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla
and lemon juice. Beat on highest speed possible without splattering for 5
minutes. Pour into 10 inch springform pan. Bake in preheated 350 degree
oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour.
Cool on rack.
Recipe by: =20
Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@bellsouth.net> on
Apriday,, l 11, 1998
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