Italian ricotta cheesecake

Yield: 1 Servings

Measure Ingredient
1 pounds CREAM CHEESE
1½ tablespoon VANILLA
1 pounds RICOTTA CHEESE
2 tablespoons LEMON JUICE
2 teaspoons LEMON PEEL; grated
1 pint SOUR CREAM
3 tablespoons FLOUR
1½ cup SUGAR
3 tablespoons CORNSTARCH
4 Jumbo EGGS

~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the oven.

Beat together the cream cheese, ricotta and sour cream. Beat in the sugar.

Beat in the remaining ingredients, one at a time. Everything must be very well combined.

Pour the mixture into a greased 9-inch springform pan. If you'd like, dust the pan with crushed graham crackers. It will make the cake come out easier but you won't actually have a crust.

Place the cheesecake on the middle rack of the oven and bake for 1 hour.

Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1 hour longer. Cool on a wire rack; refrigerate overnight.

The next day, remove sides of springform pan. Top with sour cream, if desired.

Recipe by: =20

Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@...> on Apriday,, l 11, 1998

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