On Fri, 06 Mar 2009 10:38:15 -0600, "Pete C." >
wrote:

>Damsel in dis Dress wrote:
>>
>> On Fri, 06 Mar 2009 09:38:41 -0600, "Pete C." >
>> wrote:
>>
>> >I've made plenty of real cheesecakes, even cryo-froze some and shipped
>> >them across the country. All have received rave reviews.
>>
>> Okay, we'll be needing that recipe.
>
>I posted it here a while back during the last crust / no crust flame
>war. It's a hybrid type with cream cheese, ricotta cheese and sour
>cream.

I Googled, and here is the recipe, if anyone else is wishing to try
it:

CHEESECAKE (Pete C.)

1 lb ricotta
16 oz cream cheese
4 eggs
juice of 1/2 lemon
1 tsp vanilla
3 tbsp cornstarch
3 tbsp flour
1 stick melted butter
1 pint sour cream
1 1/2 cups sugar

Cream the ricotta and cream cheese until smooth.
Gradually add the eggs one at a time
Beat smooth after each egg
Add the remaining ingredients, except sour cream, and continue
beating until well blended .
Fold in sour cream .

Bake at 325 degrees for 1 hour-10 minutes in spring form pan .
Turn off oven and leave cake in oven for 2 hours or longer .

--
Change "invalid" to JamesBond's agent number to reply.