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Italian Cheesecake

¼ lb. softened butter
1 lb. cream cheese
1 lb. Ricotta cheese, drained
3 tablespoon cornstarch, sifted
juice of one lemon or drained pineapple juice about ¼ cup
1½ cup sugar
1 pint sour cream
3 tablespoons flour, sifted
1 teaspoon vanilla
4 eggs

Blend butter, cream cheese and sugar until smooth. blend in sour cream, ricotta cheese, cornstarch and sifted flour. Scrape bowl all the way to the bottom. Add vanilla and lemon/pineapple juice. Scrape bowl, be sure there are no lumps. Add eggs slowly. Place in buttered 10" spring form pan. Bake in water bath (room temperature water) 350ºF oven for 1 hour and 35 minutes or until top is brown. Turn off oven and let cheesecake stand and set in oven for 1 hour. Chill overnight, then unmold. Garnish side with graham cracker caroms and top with pineapple.

I have never had to look and see if they have a pineapple extract and they may. If they do use that in place of the vanilla extract in any of the above cheesecake recipes.

Everyone have a great day. Nancy and 4 legged associates take care stay safe. I will continue to pray for you Nancy.
Susie Indy

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