Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Ricotta cheese |
1 pounds | Cream cheese |
½ cup | Butter;melted |
1 cup | Sugar |
4 \N | Eggs |
\N \N | Juice of 1 lemon |
1 teaspoon | Salt |
1 teaspoon | Vanilla |
3 tablespoons | Flour |
3 tablespoons | Cornstarch |
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 |
STRAWBERRY GLACE
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.