An easy, no-bake version
of cheesecake.
Yummie
Cheesecake
- 2 (8-ounce) packages cream
cheese, softened
1 (16-ounce) container ricotta cheese
1 1/2 cups granulated sugar
4 large egg yolks
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 cup butter or margarine, melted
2 cups sour cream
4 large egg whites
- Cream together softened
cream cheese and ricotta cheese in a bowl. Add sugar and egg
yolks; mix well. Add lemon juice, vanilla, cornstarch, and flour;
mixing well. Add cooled, melted butter and mix well. Blend in
sour cream.
- Beat egg whites until
stiff and then fold into the cheese mixture. Pour into a greased
9-inch springform pan and bake at 325°F (160°C) for 1
hour. When done, turn the heat off, and leave the cake in the
oven for 2 hours longer with the door closed. Remove and chill.
Makes 12 servings.
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