J
Jeanne
Guest
Best Ricotta Cheesecake
1 lb cream cheese
1 lb ricotta cheese
1 1/2 cups sugar
4 eggs lightly beaten
2 Tbsp lemon juice (bottled works better than fresh squeezed)
1 tsp vanilla
3 Tbsp flour mixed with 3 Tbsp cornstarch
Combine above ingredinets and then add:
1/4 lb melted butter
1 pint sour cream
Butter bottom of spring pan and sprinkle with graham cracker crumbs.
Pour in mixture and bake at 325 degrees for 1 hour or until edges are
golden and center is set. Do not remove from oven!! Open door and let
cake cool for 2 hours before moving. This will prevent cracking. Not
you, the cake. I've never made one that didn't crack but it doesn't
affect the taste so it's not around long enough to worry about it!
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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1 lb cream cheese
1 lb ricotta cheese
1 1/2 cups sugar
4 eggs lightly beaten
2 Tbsp lemon juice (bottled works better than fresh squeezed)
1 tsp vanilla
3 Tbsp flour mixed with 3 Tbsp cornstarch
Combine above ingredinets and then add:
1/4 lb melted butter
1 pint sour cream
Butter bottom of spring pan and sprinkle with graham cracker crumbs.
Pour in mixture and bake at 325 degrees for 1 hour or until edges are
golden and center is set. Do not remove from oven!! Open door and let
cake cool for 2 hours before moving. This will prevent cracking. Not
you, the cake. I've never made one that didn't crack but it doesn't
affect the taste so it's not around long enough to worry about it!
--
Rec.food.recipes is moderated by Patricia D Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/