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
-CRUST-
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 cracks.
NOTE: Never, never, never, try to skip the step with the blender. You may
as well throw the cake away, it will be gritty.
Yields
1 Servings