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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rocotta Cheesecake Recipe

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This recipe for Rocotta Cheesecake is from Grammy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2– 8 oz. Pkg. Cream cheese softened
1 lb. Ricotta
1 ½ cups sugar
1 stick margarine
5 eggs
1 large container sour cream (15 oz.)
3 tablespoons cornstarch
3 tablespoons flour
1 tablespoon vanilla
2 tablespoons lemon juice
Directions:
Directions:
Cream margarine, sugar and cream cheese. Add Ricotta and 5 eggs.. Add cornstarch, flour and sour cream beating well after each addition. Add vanilla and lemon juice to mixture beating well until all is blended.. Butter spring form pan and sprinkle with graham cracker crumbs.. Pour mixture slowly into pan and bake 325 approx. 1 hour 10 minutes.. Cool on wire rack.. Serve alone or with favorite topping.

 

 

 

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