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Italian Cheesecake

Nancy Kilmer Marsiglia, Baltimore, Maryland


2 lbs. ricotta cheese
2 tbs. corn starch
1 pt. half and half
1 and 1/2 cups sugar
5 egg yolks
1/2 tsp. salt
1 tbs. vanilla
1 cup sour cream

Beat cheese in large mixing bowl until free of all lumps.

Add egg yolks and mix.

Mix sugar with cornstarch and salt and beat into cheese mixture.

Add vanilla and mix.

In a separate bowl mix sour cream with 1 cup half-and-half until no lumps exist.

Very slowly beat in half-and-half (plain), and sour cream mixture. Mixture will be VERY liquid. Very carefully pour mixture (I do it by cupfuls) into crust-lined 9x13-inch oblong pan or 10-inch springform pan.

Bake at 350 degrees for 1 1/2 to 2 hours or until knife comes out clean.

Good served warm or cold.

Crust for Cheesecake
1 box Zweiback
2 tbs. sugar
1/2 stick melted butter

Crush Zweiback into fine crumbs. Mix with sugar and butter. Lightly butter the pans then press crumbs over bottom and sides.

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