Cheese cake, italian
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Cheese cake, italian
  Cheese    Italian    Cheesecakes    Cakes  
Last updated 6/12/2012 1:12:59 AM. Recipe ID 41194. Report a problem with this recipe.
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      Title: Cheese cake, italian
 Categories: Cheesecakes
      Yield: 1 Servings
      1 lb Ricotta
      1 lb Cream cheese
  1 1/2 c  Sugar
      4    Eggs
           Juice of 1/2 lemon
      1 ts Vanilla
      4 tb Flour
    1/4 lb Butter
    1/2 pt Sour cream
      1 cn Fruit pie filling; optional

    1/3 c  Butter
           Crushed choc chip cookies
  For the crust, melt the butter and mix with cookie crumbs. Press into
  bottom of spring form pan. In a large bowl, mix butter, sugar, eggs,
  and cream chese. Add ricotta, lemon juice, vanilla, flour and sour
  cream. Mix well. Next, place 1/3 of the batter into a blender and
  blend well. Gently pour into pan over crumb crust trying no to
  disturb crumbs. Repeat with rest of batter. Bake at 350 for 1 hour
  with large pan of hot water on shelf below cake. After 1 hour shut
  oven off, but leave cake in oven for 1 more hour. Remove, and place
  in a draft free corner to cool. When cooled, cover and refigerate. It
  may also be frozen to be used at a later date. The canned fruit may
  be used in the cake over the crumbs before you pour the batter in. It
  may also be used as a topping, especially if the top of the cake
  NOTE: Never, never, never, try to skip the step with the blender. You
  may as well throw the cake away, it will be gritty.

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Recipe ID 41194 (Apr 03, 2005)

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