Damsel in dis Dress wrote:
> 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 .

My BIL makes a cheesecake similar to this one, using ricotta. It makes
a nice, soft cheesecake, but I like my cheesecake a little more dense.


Becca