1 lb Ricotta cheese, room
-temperature
2 pk (8 oz ea) cream cheese,
-room temperature
1 1/2 c Sugar
4 Eggs
1/2 ts Lemon juice
1/2 ts Vanilla extract
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
1 pt Sour cream
In a mixing bowl using an electric mixer, blend the ricotta and cream
cheese well. Blend in the sugar. Beat in the eggs, one at a time.
Add the vanilla extract, lemon juice, cornstarch, flour, and butter.
Fold in the sour cream and blend well.
Into a buttered, 10-inch spring-form pan, pour the cheese mixture.
Place in COLD oven and turn heat to 325 degrees F. Bake for 1 hour.
Do not open door.
Turn off the oven and leave the cheesecake in oven for at least two
hours. Pour cherry pie filling (or whatever) over top.
Recipe: Maryellen Cronin on AT&T's Interchange
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 19 Jul 95
