32 oz Ricotta cheese; softened
24 oz Cream cheese; softened
2/3 c Sugar
3 lg Eggs; beaten
1 ts Vanilla
1/2 Box graham cracker crumbs
1/4 lb Butter; unsalted, softened
Date: Sat, 23 Mar 1996 14:45:57 -0800
From: Gerald Edgerton jerrye@wizard.com
NOTE: There is no mention of any crab in this! — Glen???????
Crust: In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of
butter. Press onto bottom of 9″ prepared spring form pan. Chill for about
15 minutes before filling.
Filling: Dust off the blender. Drop in 1 tub of ricotta (16 oz) 1 brick of
cream chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick
of butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for
seond half of ingredients. Bake @ 325 NO HOTTER for about an hour and a
quarter. Check frequently! It is done when center starts to firm up and
sides begin to pull away from pan. Turn off the oven and allow to cool
SLOWLY. Chill for at least 6 hours before serving.
NOTES : This cheesecake is a base for any flavor cheesecake you might like
to make. Remember that when you add fruit (berries etc.) you are also
adding water, so add a some flour to correct for it (typically 2 tblspn for
a cup of berries). Of course different fruits will have different water
contents and you must allow of that.
You might want to use the bottom of the spring form pan as a guide to cut a
piece of parchment (don’t use waxed paper unless that’s all you have).
Placed on the bottom of the pan, it will allow you to slide the cheese cake
off the pan after its been chilled. If you serve the cheese cake on the pan
bottom, it will save it from scratches.
The instructions say to use a “prepared” pan. I “prepare” a cake pan by
misting it with non-stick spray.
This cheese cake is not sweet. Add more sugar or serve with a sweet topping
(my preferance) if you like.
I have successfully substituted fat free ricotta and fat free cream cheese
with GREAT success.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
8 Servings