(by Shirley McNevich)
(this recipe is for Dec. 25th)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 16oz. ricotta cheese
1 1/2 cups white sugar
4 eggs
1 TBSP lemon juice
1 tsp. vanilla
3 TBSP cornstarch
3 TBSP flour
1/2 cup butter (melted and cooled)
1 pint Breakstone's sour cream
In a mixer add cream cheese and ricotta cheese--beat. Add white sugar and eggs--beat. Add lemon juice and vanilla--beat. Add cornstarch, flour and melted butter--beat. Remove bowl from mixer--add sour cream--stir to mix. Pour batter into a greased springform cheesecake pan. Bake at 350 degrees for 1 hour, then WITHOUT OPENING THE OVEN DOOR turn off the oven and let it in the oven for 1 hour. Cool completely, then refrigerate until cold.
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