Ingredients
-
1/2
-
3
-
3
-
16
-
15
-
1 1/2
-
4
-
1 1/2
-
1
-
2
-
-
-
-
-
Directions
Ricotta Cheesecake,This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly’s finest.
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Steps
|
1
Done
|
Preheat Oven to 325f. |
|
2
Done
|
Butter 9" Springform Pan. |
|
3
Done
|
Melt Butter, Cool. |
|
4
Done
|
Sift Flour and Cornstarch Together, Reserve. |
|
5
Done
|
Place Cream Cheese and Ricotta in Mixer, Beat Until Smooth and Creamy. |
|
6
Done
|
Add Sugar in 3 Additions Over 1 Minute, Scraping Bowl as Necessary. |
|
7
Done
|
Beat 30 Seconds Longer. |
|
8
Done
|
Add Eggs, One at a Time, at 30 Second Intervals. |
|
9
Done
|
Mix Well After Each Addition. |
|
10
Done
|
Blend in Flour, Cornstarch, Lemon Juice and Vanilla. |
