• 2 CUPS RICOTTA – WHOLE MILK*
• 1 LB CREAM CHEESE
• 1 ½ CUPS GRANULATED SUGAR
• 4 EGGS LIGHTLY BEATEN
• ¼ CUP CORN STARCH
• 2 TSP VANILLA EXTRACT
• ½ CUP BUTTER MELTED AND COLED
• 2 CUPS SOUR CREAM

Preheat oven to 325°
Butter a 9” cheesecake pan.
Sprinkle with ¾ cup fine bread crumbs, cookie crumbs or finely ground nuts and chill briefly while you prepare the filling.
DRAIN RICOTTA. IN A LARGE BOWL BEAT RICOTTA AND CREAM CHEESE TOGETHER AT HIGH SPEEED UNTIL CREAMY. ADD SUGAR AND EGGS AND BEAT ONLY UNTIL WELL BLENDED.
SET MIXER ON LOW, ADD CORNSTARCH AND VANILLA AND BEAT UNTIL ALL INCORPORATED.
ADD BUTTER AND SOUR CREAM AND ONLY MIX UNTIL WELL BLENDED.
POUR MIXTURE INTO PREPARED CRUST AND BAKE FOR 70 MINUTES OR UNTIL LIGHTLY BROWN AND FIRM AT THE EDGES. COOL TO ROOM TEMPERATURE AND THEN CHILL AT LEAST 8 HOURS.

STRAWBERRY GLAZE
HULL AND WASH 1 QT OF STRAWBERRIES. THEN CRUSH ENOUGH BERRIES TO MAKE ONE CUP. CUT REMAINING BERRIES IN HALF AND PLACE ON TOP OF THE CAKE.
IN A SMALL SAUCEPAN MIX ½ CUP SUGAR WITH 2 TBS CORNSTARCH AND ¼ CUP OF WATER. STIR TO DISSOLVE.
ADD THE BERRY PULP AND BRING TO A BOIL STIRRING CONSTANTLY WHILE THE MIXTURE BOILS FOR 2 MINUTES.
REMOVE FROM THE HEAT AND ADD 1 TSP BUTTER. LET MIXTURE COOL TO ROOM TEMPERATURE AND THEN POUR THE GLAZE OVER THE STRAWBERRIES ON THE CAKE. REFRIGERATE UNTIL SET APP 4 HOURS.
This is a great Spring dessert and especially good for Mother’s Day.
Boun Appetito