RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5994
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| Recipe Name: |
Duffy's Cheesecake - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
16 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
To cut without disturbing the shape of the cake, use dental floss or fishing line.
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Ingredients:
1 Pound cheese, ricotta, whole milk
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Directions:
Melt butter and allow to cool. Beat cream cheese until soft and fluffy. Add ricotta and continue to mix until completely blended. Slowly add remaining ingredients, including the butter. Pour mix into 2 lightly greased 9-inch springform pans.
Bake at 325 degrees for 1 hour. Turn oven off and leave cakes in oven 2 hours before removing. |
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| Nutrition per Serving: |
| Calories: |
355 |
Total Carbs: |
25.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
107.8 |
Fat: |
27.0 |
Protein: |
8.65 |
| Fiber: |
0.04 |
Sodium: |
138.66 |
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