~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the oven. Beat together the cream cheese, ricotta and sour cream. Beat in the sugar. Beat in the remaining ingredients, one at a time. Everything must be very well combined. Pour the mixture into a greased 9-inch springform pan. If youd like, dust the pan with crushed graham crackers. It will make the cake come out easier but you wont actually have a crust. Place the cheesecake on the middle rack of the oven and bake for 1 hour. Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1 hour longer. Cool on a wire rack; refrigerate overnight. The next day, remove sides of springform pan. Top with sour cream, if desired. Recipe by: =20 Posted to Bakery-Shoppe Digest by Becky Kivak
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|Serving Size: 1 Serving (9327g)|
|Recipe Makes: 1|
|Calories from Fat: 23524 (78%)|
|Amt Per Serving||% DV|
|Total Fat 2613.8g||3485 %|
|Saturated Fat 1469.7g||7349 %|
|Monounsaturated Fat 663.1g|
|Polyunsanturated Fat 111.9g|
|Cholesterol 9367.5mg||2882 %|
|Sodium 24489.5mg||844 %|
|Potassium 11557.9mg||304 %|
|Total Carbohydrate 1270.8g||374 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 1269.3g|
|Protein 523.5g||748 %|
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Calories per serving: 30168
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