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Results 41 - 50 of 83 for italian ricotta cheesecake
Mix all ingredients in a large bowl. Pour into a 12 x 10 inch lasagna-type pan. Bake at 350 degrees for 1 1/2 hours and golden brown.
Mix flour, salt and butter until coarse cornmeal consistency. Add egg yolk and milk just until mixture holds together. Roll out and place ...
Add eggs, one at a time to cheese, beating thoroughly each time. Mix sugar and flour together. Add to cheese mixture. Fold in milk and ...
Blend ricotta and cream cheese well. Blend ... oven (no peeking). Delicious with cherry pie filling or whatever you prefer. It's good just plain.
Butter the bottom and sides ... minutes. Drain the Ricotta cheese and discard the liquid. ... serving, remove the rim from the spring-form pan.
Beat eggs with sugar until light and creamy. Add remaining ingredients. Beat well. Pour into butter greased spring pan. Bake at 425 degrees ...
CRUST: Mix graham cracker crumbs with sugar and melted butter and press into 9" springform pan. FILLING: Cream shortening, add cheeses, ...
Spray 9 inch springform pan with Pam. Sprinkle crumbs evenly over bottom of pan. In food processor, process half at a time, cheese, sugar, ...
Combine cookie crumbs, sugar and ... minutes. Meanwhile, combine Ricotta, sugar, cream and eggs ... 1 additional hour after heat is turned off.
Cream the cheeses together; add ... substituted for the cognac. For a plain cheesecake, use only the vanilla. Chopped pecans or other nuts may be added.
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