Wayne Boatwright wrote:
>
> On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...
>
> > On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
> > > wrote:
> >
> >>I don't think I saw your recipe, Pete. What I'm always looking for is a
> >>cheesecake that is very dense, not gluey, and on the dry side.
> >
> > * Exported from MasterCook *
> >
> > Pete's Cheesecake
> >
> > Recipe By :Pete C.
> > Serving Size : 0 Preparation Time :0:00
> > Categories : Cheesecakes
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 16 ounces ricotta cheese
> > 16 ounces cream cheese
> > 4 eggs
> > 1/2 lemon -- juice only
> > 1 teaspoon vanilla
> > 3 tablespoons cornstarch
> > 3 tablespoons flour
> > 1/2 cup melted butter -- (1 stick)
> > 1 1/2 cups sugar
> > 16 ounces sour cream
> >
> > 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 a 9-inch spring form pan
> > .
> > Turn off oven and leave cake in oven for 2 hours or longer .
> >
> > S(Shared by):
> > "Pete C. (RFC - January 6, 2008)"
> >
>
> Thank you, Carol! I love ricotta in cheesecake. This certainly looks like
> it fits what I'm looking for. You're a doll!
>

Let us know how you like it. BTW, while it is great once it cools, it
gets even better if you age it a couple days in the refrigerator.

On Mon 09 Mar 2009 09:16:04p, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>> On Mon 09 Mar 2009 04:41:31p, Damsel in dis Dress told us...
>>
>> > On Mon, 09 Mar 2009 21:42:30 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>I don't think I saw your recipe, Pete. What I'm always looking for
>> >>is a cheesecake that is very dense, not gluey, and on the dry side.
>> >
>> > * Exported from MasterCook *
>> >
>> > Pete's Cheesecake
>> >
>> > Recipe By :Pete C.
>> > Serving Size : 0 Preparation Time :0:00
>> > Categories : Cheesecakes
>> >
>> > Amount Measure Ingredient -- Preparation Method
>> > -------- ------------ --------------------------------
>> > 16 ounces ricotta cheese
>> > 16 ounces cream cheese
>> > 4 eggs
>> > 1/2 lemon -- juice only
>> > 1 teaspoon vanilla
>> > 3 tablespoons cornstarch
>> > 3 tablespoons flour
>> > 1/2 cup melted butter -- (1 stick)
>> > 1 1/2 cups sugar
>> > 16 ounces sour cream
>> >
>> > 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 a 9-inch spring form
>> > pan .
>> > Turn off oven and leave cake in oven for 2 hours or longer .
>> >
>> > S(Shared by):
>> > "Pete C. (RFC - January 6, 2008)"
>> >
>>
>> Thank you, Carol! I love ricotta in cheesecake. This certainly looks
>> like it fits what I'm looking for. You're a doll!
>>
>
> Let us know how you like it. BTW, while it is great once it cools, it
> gets even better if you age it a couple days in the refrigerator.
>

I will. And I agree that just about any cheesecake improves with a little
aging. I usually try to bake mine 2-3 days ahead of planned serving.

Thanks, Pete, for sharing the recipe here.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.