Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a mixing bowl using an electric mixer, blend the ricotta and cream cheese well. Blend in the sugar. Beat in the eggs, one at a time. Add the vanilla extract, lemon juice, cornstarch, flour, and butter. Fold in the sour cream and blend well. Into a buttered, 10-inch spring-form pan, pour the cheese mixture. Place in COLD oven and turn heat to 325 degrees F. Bake for 1 hour. Do not open door. Turn off the oven and leave the cheesecake in oven for at least two hours. Pour cherry pie filling (or whatever) over top. Recipe: Maryellen Cronin on AT&Ts Interchange : Submitted by: David Pileggi : Area: The Cooking Echo : Posted on: 19 Jul 95 Posted to MM-Recipes Digest by "Wayne T. Jones" on Mar 12, 1998
