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Ricotta Cheesecake 3


16 oz. cream cheese, softened
16 oz. Ricotta cheese
1/2 cup softened butter
1/2 cup flour
5 large eggs
16 oz. sour cream
2 tsp. vanilla
2 tablespoon lemon juice
2 cup sugar

Preheat oven to 325 degrees. Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. Grease the bottom and sides of 9-inch spring-form pan. Pour in mixture and bake in preheated oven for 1 hour and 5 minutes. Turn off oven and allow pan to remain in the oven for 1 more hour. Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002.