Try this Cheese Cake, Italian recipe, or contribute your own.
Suggest a better descriptionFor 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 | ||
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Calories: 32993 | ||
Calories from Fat: 26081 (79%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32993
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