Ricotta Cream Cheese Cheesecake - Recipes - Page 6

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Results 51 - 60 of 263 for ricotta cream cheese cheesecake

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51. CHEESE CAKE

Preheat oven to 375 degrees. ... bottom and sides. Cream the cream cheese and Ricotta until smooth. Add and beat ... sprinkle with powdered sugar.

52. HERB APPETIZER CHEESECAKE

Combine crumbs and butter; press ... Combine basil mixture, cream cheese and ricotta cheese, mixing at medium speed ... Chill any remaining cheesecake. 16 servings. Variation: Substitute ... for fresh basil leaves.

53. CHEESE CAKE

Cream 16 ounces of cream cheese. Add all ingredients to ... more hours. Cool in refrigerator for 2 hours before cutting. Use a springform pan.

54. ITALIAN STRAWBERRY GLAZED CHEESECAKE

Preheat oven to 325 degrees. ... a large bowl, cream very well the butter, eggs ... the softened cream cheese, beating until creamy. On ... flour, cornstarch, then ricotta, mix well. Pour into ... juice over cake. Serve.

55. NEW YORK CHEESECAKE

Butter and flour 9 inch spring form pan. Cream together ricotta and cream cheeses. Add flour, sugar, lemon ... pie filling if desired. Serves 12.

56. VALERIE'S "ANGELIC" CHEESECAKE

Combine Ricotta cheese and sour cream in a mixing bowl. Beating ... a creamy, smooth cheesecake. For a basic creamy ... omit nuts and liqueur.

57. RICOTTA CHEESE CAKE

Add sugar and crumbs to ... at 350 degrees. Cream ricotta with sour cream until smooth. ... egg whites into cheese mixture (DO NOT BEAT) and ... 3 hours before serving.

58. NEW YORK CHEESECAKE

1. Cream 2 cheeses in large bowl. 2. Add ... 325 degrees for 1 hour, then turn off oven and let sit in oven for 2 hours. DO NOT OPEN OVEN DOOR.

59. ITALIAN NEW YORK CHEESE CAKE

Blend ricotta and cream cheese well. Blend in sugar. Beat ... peeking). Delicious with cherry pie filling or whatever you prefer. It's good just plain.

60. RICOTTA CHEESE CAKE

"Old Fashion Italian Cheese Cake" Preheat oven to 425 degrees. Mix Ricotta, sugar, eggs, flour, extract, ... lemon grind and cream. Place into a 12 ... to cool then serve.

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