Yield: 1 Servings
|1 pounds||Cream cheese|
|Juice of 1/2 lemon|
|½ pint||Sour cream|
|1 can||Fruit pie filling; optional|
|Crushed choc chip cookies|
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