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Gary Solomon
Posted September 14, 2005 08:26 AM
Gary Solomon's Italian Ricotta Cheesecake
2- 8oz. pkgs. cream cheese
1- 15oz. container whole milk ricotta cheese
1 pint real sour cream
5 eggs
1 3/4 c. sugar
1 1/2 tsp. pure vanilla extract
4 t. cornstarch
Bring all the ingredients to room temperature. Beat eggs well and set aside. Mix all the cheeses and sugar until smooth. Add in the vanilla and cornstarch and mix. Slowly pour in the eggs while on slow. Beat for 5 minutes more. Pour into a lined and grease spring form pan. Bake at 350F. degrees for approximately 1 hour 15 minutes. Turn oven off and let cake site in oven with door ajar for 30 minutes. Cool completely and refrigerate overnight.
Courtesy of www.TheRecipeExchange.com
Posted September 14, 2005 08:26 AM
Gary Solomon's Italian Ricotta Cheesecake
2- 8oz. pkgs. cream cheese
1- 15oz. container whole milk ricotta cheese
1 pint real sour cream
5 eggs
1 3/4 c. sugar
1 1/2 tsp. pure vanilla extract
4 t. cornstarch
Bring all the ingredients to room temperature. Beat eggs well and set aside. Mix all the cheeses and sugar until smooth. Add in the vanilla and cornstarch and mix. Slowly pour in the eggs while on slow. Beat for 5 minutes more. Pour into a lined and grease spring form pan. Bake at 350F. degrees for approximately 1 hour 15 minutes. Turn oven off and let cake site in oven with door ajar for 30 minutes. Cool completely and refrigerate overnight.
Courtesy of www.TheRecipeExchange.com