Cheesecake ( grandma's )

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


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.

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