MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Father Guido Sarducci's Crustless Cheese Cake
 Categories: Cheese, Dairy, Citrus
      Yield: 9 Servings
 
      1 lb Ricotta cheese
      2 c  Sour cream
     16 oz Cream cheese
  1 1/2 c  Sugar
    1/2 c  Butter; melted
      3    Jumbo eggs -OR-
      4 lg Eggs
      3 tb Flour
      3 tb Corn starch
      5 ts Vanilla
      5 ts Fresh lemon juice
 
  Combine ricotta cheese and sour cream in a mixing bowl.
  Beating slowly, add cream cheese, sugar and butter.
  Increase speed to medium and add eggs, flour,
  corn starch, vanilla and lemon juice. Beat on highest
  speed possible without splattering for 5 more minutes.
  Pour mixture into a 10" springform pan.
  
  Bake in a 350 F/175 C oven for 1 hour. Turn heat off and
  leave in oven with door closed for 1 more hour. Cool on
  rack.
  
  NOTE: Have all the ingredients at room temperature and
  bake the cake on the middle rack of the oven. If you
  have a large capacity food processor, by all means use
  it for this recipe. The steel blade will blend the
  ricotta to a velvety texture and the resulting cheese
  cake will be very smooth and creamy.
  
  Regards, Don Novello
  
  Makes 1 (10") cheese cake.
  
  RECIPE FROM: https://www.cooks.com
  
  Uncle Dirty Dave's Archives
 
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