Cheese Cake, Italian

Title:
Cheese Cake, Italian

Yield:
1 Servings

Categories:
Cheesecakes




Ingredients:





     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.


 


 Recipe by: =20


 


 Posted to Bakery-Shoppe Digest by Becky Kivak 
on


 Apriday,, l 11, 1998