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Recipe Name: Andy's Italian Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Sugar
6 Eggs
1 Pound(s) Ricotta cheese
1 Pound(s) Cream cheese
1 Teaspoon(s) Vanilla extract
Separate eggs and beat whites stiff. In a large bowl, thoroughly mix
all ingredients except the egg whites. Fold in the egg whites until
just completely mixed. Butter and lightly flour a 9" spring pan. Pour
in the entire mixture. Bake at 325 degrees F. for 1 hour - do not open
oven door. Without opening oven door, turn off oven and let remain in
oven for an additional hour. Remove from oven; the cheesecake should
be lightly browned and should have several cracks in the center. The
center will also be slightly lower than the edges. If you do choose to
use a glaze, you will see that this cheesecake forms its own rim. If
your oven runs hot or cold, change the temperature by + or - 25
degrees rather than changing the cooking and idle time. Insert knife
around sides of pan to insure easy removal of spring pan sides. Remove
the spring pan sides and place cheesecake and bottom of spring pan on
a plate to catch the liquid which will exude during the 3 hours the
cheesecake is in the refrigerator. The longer the better in this case.
Do not cover. This recipe takes about 5 1/2 hours from start to
eating. (Much of it free time for other tasks). But it is definitely
worth the effort. Enjoy! REG shared by Martha Sheppard, Orlando, FL,
USA Recipe by: Son Andy Posted to
Bakery-Shoppe Digest by Becky Kivak <> on
Apriday,, l 11, 1998

Nutrition (calculated from recipe ingredients)
Calories: 4166
Calories From Fat: 1937
Total Fat: 219.7g
Cholesterol: 1755.6mg
Sodium: 2453.4mg
Potassium: 1621.2mg
Carbohydrates: 444.4g
Fiber: 0g
Sugar: 416.8g
Protein: 116.2g

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