Post by chief_cook2 on Jun 9, 2003 19:16:56 GMT -6
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1 pound cream cheese, softened
1 pound ricotta cheese, part skim milk
1 1/2 cups sugar
4 large eggs, at room temperature
1/4 cup margarine
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract
2 cups sour cream
Preheat oven to 325 degrees. In a large electric mixing bowl combine
the
cream cheese, ricotta cheese and sugar. Mix together until smooth and
then
beat in the eggs, one at a time, beating well after each addition. Add
melted and cooled margarine, flour, cornstarch, and vanilla. Beat
well. Fold
in sour cream by hand. Pour batter into an ungreased 9-inch springform
pan.
Bake in center of oven for 1 hour. Cake will be soft in the center.
Turn off
heat. DO NOT open oven door. Let cheesecake sit for 2 hours. When cake
is
completely cooled loosely cover it and let it chill for 2 hours.
Remove
cheesecake from pan to serving plate just before serving. Serves 8-10.
1 pound cream cheese, softened
1 pound ricotta cheese, part skim milk
1 1/2 cups sugar
4 large eggs, at room temperature
1/4 cup margarine
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract
2 cups sour cream
Preheat oven to 325 degrees. In a large electric mixing bowl combine
the
cream cheese, ricotta cheese and sugar. Mix together until smooth and
then
beat in the eggs, one at a time, beating well after each addition. Add
melted and cooled margarine, flour, cornstarch, and vanilla. Beat
well. Fold
in sour cream by hand. Pour batter into an ungreased 9-inch springform
pan.
Bake in center of oven for 1 hour. Cake will be soft in the center.
Turn off
heat. DO NOT open oven door. Let cheesecake sit for 2 hours. When cake
is
completely cooled loosely cover it and let it chill for 2 hours.
Remove
cheesecake from pan to serving plate just before serving. Serves 8-10.