1 lb Ricotta cheese
1 lb Cream cheese
1/2 c Butter;melted
1 c Sugar
4 Eggs
Juice of 1 lemon 1 ts Salt
1 ts Vanilla
3 tb Flour
3 tb Cornstarch
1 pt Sour cream
Zwieback crumbs;fine ——————————STRAWBERRY GLACE—————————— 1 pk Strawberry gelatin;( 3 oz.)
3/4 c Cold water
2 c Strawberries;fresh/sliced
-sweetened 1 c Boiling water
Mix cheeses well with beater. Add butter and eggs. Add remaining ingredients; fold in sour cream. Thoroughly grease 12-cup, 10-inch Bundt pan and dust with fine zwieback crumbs. Pour batter into pan and bake at 350′ for one hour. Turn off oven and allow cheese-cake to remain in oven
for one additional hour. Glaze with Strawberry Glace’. FOR GLAZE: Dissolve gelatin in boiling water. Add cold water. Cool until syrupy. Add strawberries and spoon over cheesecake.