-CRUST-
1 3/4 c Graham cracker crumbs
1 Stick butter or margarine
FILLING
1 lb Ricotta cheese (it usually
-comes in 15 oz; that’s ok)
1 lb Cream cheese (that’s 2
-bricks)
1 1/2 c Sugar
3 tb Cornstarch
3 tb Flour
4 Eggs
1 ts Vanilla
1/2 ts Lemon juice
1 pt Sour cream
From: sg1@ix.netcom.com (Sandra Greiner)
Date: Wed, 10 May 1995 21:52:12 GMT
Crust: Melt the butter, pour over crumbs, and mix. Press mixture onto
bottom and sides of a 9″ springform pan. Put in refrigerator until ready
to use.
Filling: Combine first 6 filling ingredients and beat at high speed for 10
minutes. Then add vanilla, lemon juice and sour cream. Beat at low speed
until well mixed. Pour into springform pan. Bake at 325 for 1 hour. Turn
off oven, but leave cheesecake in oven for at least 2 hours to cool.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings