Recipe - Cheese Cake Italian

1 pound Ricotta
1 pound Cream cheese
1 One half cup Sugar
4 Eggs
Juice of One half lemon
1 teaspoon Vanilla
4 tablespoon Flour
One fourth pound Butter
One half pt Sour cream
1 cn Fruit pie filling; optional

CRUST
1/3 cup Butter
Crushed choc chip cookies

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 BakeryShoppe Digest by Becky Kivak bkivak@bellsouth.net on
Apriday,, l 11, 1998