Italian Cheesecake

Another recipe that takes more than one card but I think this one is due to the cook’s handwriting more than it being a laborious process. I have never made a cheesecake because I have heard they are labor intensive. A good friend of mine makes THE best cheesecake and I don’t think I could ever surpass hers, so I have never tried. This recipe does not sound terribly difficult though, so perhaps in the future I will give it a shot. I’d probably make a cherry topping instead of strawberry, but you can also make blueberry or raspberry.

Italian Cheesecake

Serves 10-12

1 lb Ricotta

1 lb cream cheese

1 1/2 cups sugar

4 eggs

1 tsp vanilla

3 tables cornstarch

3 tables flour

1/4 lb butter

1/2 pint sour cream

juice from 1/2 lemon

Cream cheese both [cream together Ricotta and cream cheese] add sugar and continue beating until smooth, add lemon juice, vanilla, flour, cornstarch, beating well after each addition. Beat in eggs one at a time. Gradually add melted butter. Blend in sour cream. Beat well. Pour into ungreased spring cake pan.

Bake at 325 for 1 hour. Turn off oven and leave inside for 2 hours.

Topping for Cheesecake

1 pkg frozen strawberries, thawed. Separate strawberries from liquid. In small sauce pan add liquid and enough cornstarch to thicken juice. Cook on low heat until thick and boiling. Remove from heat, add berries and spread on top of cooled cheesecake. Add a drop of red food coloring to strawberry juice.

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