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Italian Cheesecake
Italian Cheesecake
2 8 ounce packages Cream Cheese 1 pound Ricotta Cheese 4 medium Eggs (slightly beaten) 2 Tablespoons Lemon Juice (freshly squeezed) 1 teaspoon Vanilla 1/4 pound Butter (melted) 1 pint Sour Cream 3 Tablespoons Flour 3 Tablespoons Cornstarch 1 1/2 cups Sugar Preheat oven to 325F. Have all ingredients at room temperature. Mix Cream Cheese and Ricotta Cheese. Add Eggs and 1 cup of Sugar. Thoroughly mix... then add Lemon Juice and Vanilla. Stir in melted Butter and mix. Sift Flour, Cornstarch and 1/2 cup of Sugar... then add. Add Sour Cream... then mix. Grease 9 inch spring-form pan. Pour in...(must be a 9 inch pan!) Bake at 325F degrees for 1 hour (or maybe 10 minutes more). Then shut off oven... leave cake in until cold. Cover and refrigerate until serving. NOTE: The cake will not "look" completely done. A little "jiggling" is ok! It will finish cooking after the oven is turned off. I promise!!! -- Rec.food.recipes is moderated by Tracy E. Carman at . 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/ |
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