Post by chief_cook2 on Jun 9, 2003 19:16:56 GMT -6
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.
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