Cheese cake, italian

Yield: 1 Servings

Measure Ingredient
1 pounds Ricotta
1 pounds Cream cheese
1½ cup Sugar
4 Eggs
Juice of 1/2 lemon
1 teaspoon Vanilla
4 tablespoons Flour
¼ pounds Butter
½ pint Sour cream
1 can Fruit pie filling; optional
⅓ cup Butter
Crushed choc chip cookies

CRUST

For the crust, melt the butter and mix with cookie crumbs. Press into bottom of spring form pan. In a large bowl, mix butter, sugar, eggs, and cream chese. Add ricotta, lemon juice, vanilla, flour and sour cream. Mix well. Next, place ⅓ of the batter into a blender and blend well. Gently pour into pan over crumb crust trying no to disturb crumbs. Repeat with rest of batter. Bake at 350 for 1 hour with large pan of hot water on shelf below cake. After 1 hour shut oven off, but leave cake in oven for 1 more hour. Remove, and place in a draft free corner to cool. When cooled, cover and refigerate. It may also be frozen to be used at a later date. The canned fruit may be used in the cake over the crumbs before you pour the batter in. It may also be used as a topping, especially if the top of the cake cracks.

NOTE: Never, never, never, try to skip the step with the blender. You may as well throw the cake away, it will be gritty.

Recipe by: =20

Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@...> on Apriday,, l 11, 1998

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