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    Italian Cheesecake


    Source of Recipe


    Source: ljmmd

    List of Ingredients




    1 lb. cream cheese
    1 lb. creamed ricotta
    1 1/2cups sugar
    4 eggs, beaten lightly
    2 T. lemon juice
    1 t. vanilla
    3 T. flour
    3 T. cornstarch
    1/2 lb. melted butter
    1 16 oz container sour cream

    Recipe



    Cream the cream cheese until light and fluffy. Run the ricotta through a fine sieve twice then mix with cream cheese. Beat in sugar gradually. Add beaten eggs, lemon juice and vanilla. In a cup, stir together the flour and cornstarch. Gradually beat into cheese mixture. Add melted butter and sour cream.
    Pour into greased 10” spring pan. Bake at 325 F for 1 hour or until set in center. Turn oven off and let cool in oven for 2 hours. Remove from oven and cool until room temperature. Chill thoroughly before removing spring side and serving.
    Serves 8-10.


 

 

 

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