Title: Italian Ricotta Cheesecake
Categories: Cheesecakes
Yield: 1 Servings

1 lb CREAM CHEESE
1 1/2 tb VANILLA
1 lb RICOTTA CHEESE
2 tb LEMON JUICE
2 ts LEMON PEEL; grated
1 pt SOUR CREAM
3 tb FLOUR
1 1/2 c SUGAR
3 tb CORNSTARCH
4 Jumbo EGGS

~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the
oven.

Beat together the cream cheese, ricotta and sour cream. Beat in the sugar.
Beat in the remaining ingredients, one at a time. Everything must be very
well combined.

Pour the mixture into a greased 9-inch springform pan. If you'd like, dust
the pan with crushed graham crackers. It will make the cake come out easier
but you won't actually have a crust.

Place the cheesecake on the middle rack of the oven and bake for 1 hour.
Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1
hour longer. Cool on a wire rack; refrigerate overnight.

The next day, remove sides of springform pan. Top with sour cream, if
desired.

Recipe by: =20

Posted to Bakery-Shoppe Digest by Becky Kivak on
Apriday,, l 11, 1998