Yield: 1 servings
|1 pounds||Ricotta cheese|
|1 pounds||Cream cheese|
|\N \N||Juice of 1 lemon|
|1 pint||Sour cream|
|\N \N||Zwieback crumbs;fine|
|1 pack||Strawberry gelatin;( 3 oz.)|
|¾ cup||Cold water|
|2 cups||Strawberries;fresh;sliced sweetened|
|1 cup||Boiling water|
Mix cheeses well with beater. Add butter and eggs. Add remaining ingredients; fold in sour cream. Thoroughly grease 12-cup, 10-inch Bundt pan and dust with fine zwieback crumbs. Pour batter into pan and bake at 350' for one hour. Turn off oven and allow cheese-cake to remain in oven for one additional hour. Glaze with Strawberry Glace'.
FOR GLAZE: Dissolve gelatin in boiling water. Add cold water. Cool until syrupy. Add strawberries and spoon over cheesecake.