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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Do not preheat the oven. | 2. Butter the sides and bottom of a 10 inch spring form pan. | 3. Blend the cheeses. | 4. Add sugar to the cheese mixture and mix well. | 5. Beat in the eggs one at a time. | 6. Add the vanilla, lemon juice corn starch, and butter and blend well. | 7. Fold-in the sour cream. | 8. Pour the batter into the prepared spring form pan. | 9. Place the pan in a cold oven and cook at 325° for one hour. | 10. Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours. | 11. Use your favorite topping. I like fresh strawberries or canned light cherry pie filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
cream cheese	16	ounces		1338.12	15.876	32.2056	129.7296
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
egg	4			286.0	1.44	25.12	19.02
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
butter	1/4	cup	melted cooled	342.0	15.714	10.686	28.8
cream	1	pint	sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.