Yield: 1 Servings
|1 pounds||CREAM CHEESE|
|1 pounds||RICOTTA CHEESE|
|2 tablespoons||LEMON JUICE|
|2 teaspoons||LEMON PEEL; grated|
|1 pint||SOUR CREAM|
|4 \N||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