For the crust, melt the butter and mix with cookie crumbs. Press into bottom of spring form pan. In a large bowl, mix butter, sugar, eggs, and cream chese. Add ricotta, lemon juice, vanilla, flour and sour cream. Mix well. Next, place 1/3 of the batter into a blender and blend well. Gently pour into pan over crumb crust trying no to disturb crumbs. Repeat with rest of batter. Bake at 350 for 1 hour with large pan of hot water on shelf below cake. After 1 hour shut oven off, but leave cake in oven for 1 more hour. Remove, and place in a draft free corner to cool. When cooled, cover and refigerate. It may also be frozen to be used at a later date. The canned fruit may be used in the cake over the crumbs before you pour the batter in. It may also be used as a topping, especially if the top of the cake cracks. NOTE: Never, never, never, try to skip the step with the blender. You may as well throw the cake away, it will be gritty. Recipe by: =20 Posted to Bakery-Shoppe Digest by Becky Kivak
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|Serving Size: 1 Serving (10144g)|
|Recipe Makes: 1|
|Calories from Fat: 26081 (79%)|
|Amt Per Serving||% DV|
|Total Fat 2897.9g||3864 %|
|Saturated Fat 1627.4g||8137 %|
|Monounsaturated Fat 746g|
|Polyunsanturated Fat 129.8g|
|Cholesterol 13087.7mg||4027 %|
|Sodium 27126.3mg||935 %|
|Potassium 12324.1mg||324 %|
|Total Carbohydrate 1262.3g||371 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 1261.1g|
|Protein 617.3g||882 %|
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Calories per serving: 32993
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