Grandma's cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ricotta cheese |
| 1 | pounds | Cream cheese |
| ½ | cup | Butter;melted |
| 1 | cup | Sugar |
| 4 | eaches | Eggs |
| 1 | x | Juice of 1 lemon |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 3 | tablespoons | Flour |
| 3 | tablespoons | Cornstarch |
| 1 | pint | Sour cream |
| 1 | x | Zwieback crumbs;fine |
| 1 | pack | Strawberry gelatin;( 3 oz.) |
| ¾ | cup | Cold water |
| 2 | cups | Strawberries;fresh/sliced sweetened |
| 1 | cup | Boiling water |
Directions
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. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.