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This recipe is a combo of the very sweet American cheesecake and the subtle Italian cheesecake
Itailan American Cheesecake
1 lb Ricotta cheese – room temp
1 1/2 packs of cream cheese – room temp
1 pint sour cream – room temp
3 large eggs – room temp
1 1/2 cups of sugar
3 tablespoons all purpose flour
3 tablespoons corn starch
1 teaspoon vanilla
1 teaspoon nutmeg
1 tablespoon fresh lemon juice
1/4 lb melted butter – room temp or warm, not hot
**Springform pan, crushed cookie crumbs and butter
Preheat oven to 325°. Grease the bottom and sides of a springform pan. Combine a bag of crushed graham crumbs or any crushed cookie and 2 tablespoon of butter. Press cookie mixture into the bottom of the pan to make an even layer. If you use a lot of crushed cookies; press excess mixture into the sides of the pan as well. Place in the refrigerator until needed. Use a paddle attachment on your electric mixture to beat the softened cream cheese until very smooth. Scrape the bowl often. Add sour cream, ricotta cheese and sugar. Blend for a few minutes making sure there are no lumps. Mix eggs, flour, cornstarch, vanilla, nutmeg and melted butter well in a separate bowl. Slowly pour liquid mixture into cheese mixture while beating slowly until creamy. Pour into pan and place in the center rack of oven. Bake for 50 minutes at 325° and then bake at 300° for another 10-20 minutes or until lightly golden brown. The center of the cake should be soft but not wobbly. Shut oven off, crack the door open with a wooden spoon and leave cake in there for at least 2 hours. Run a knife along the edge of the pan when the cake has cooled. Serve cold; plain or topped with fruit.

Servings: 12+

Nutritional information per serving

No nutrition information available

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