Grandma's Cheesecake
Yield
8 servingsPrep
25 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ricotta cheese
|
|
| 1 | pound |
cream cheese
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | each |
lemon
juice of |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | pint |
sour cream
|
*
|
| 1 | x |
zwieback crumbs
crumbs, fine |
* |
| Strawberry glace | |||
| 1 | package |
gelatin, unflavored
strawberry, (3 ounces) |
|
| ¾ | cup |
water
cold |
|
| 2 c Strawberries;fr |
strawberries
fresh, sliced, sweetened |
*
|
|
| 1 | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ricotta cheese
|
|
| 453.6 | g |
cream cheese
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | each |
lemon
juice of |
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
cornstarch
|
|
| 473 | ml |
sour cream
|
*
|
| 1 | x |
zwieback crumbs
crumbs, fine |
* |
| Strawberry glace | |||
| 1 | package |
gelatin, unflavored
strawberry, (3 ounces) |
|
| 177 | ml |
water
cold |
|
|
strawberries
fresh, sliced, sweetened |
*
|
||
| 237 | ml |
water
boiling |
|
Directions
Mix cheeses well with beater.
Add butter and eggs.
Add remaining ingredients; fold in sour cream.
Thoroughly grease 12-cup, 10-inch Bundt pan and dust with fine zwieback crumbs.
Pour batter into pan and bake at 350℉ (180℃) F for one hour.
Turn off oven and allow cheese-cake to remain in oven for one additional hour.
Glaze with Strawberry Glace'.
FOR GLAZE: Dissolve gelatin in boiling water.
Add cold water.
Cool until syrupy.
Add strawberries and spoon over cheesecake.
