Cheesecake alla Tina
 Source: Tampa Tribune
Serves 12 - 20


1 lbs ricotta cheese
1 lbs sour cream
1 lbs cream cheese
1-1/2 cups sugar
4 oz (1 stick) butter, melted
4 large eggs
3 tblsp flour
3 tblsp cornstarch
4-1/2 tsp vanilla extract
4-1/2 tsp fresh lemon juice


Place ricotta cheese, sour cream, cream cheese, sugar and butter into a large mixing bowl.  Add flour, eggs, cornstarch, vanilla and lemon juice.  Beat with electric mixer: start on low speed, move to medium and finish with about 10 minutes on high speed.  

Batter should be smooth and liquid.  Grease and lightly flour a 10-inch round baking pan by 3-inches deep.  Pour batter into the pan and bake 1 hour in a preheated 350 degree F oven.  

Leave cake in oven with door closed, for an additional hour after the heat is turned off.  Then cool on rack and refrigerate for storage. 

Makes 20 servings.

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Most recent revision  28 Mar 2002