Title: Summer Cheesecake
Categories: Italian Dessert
Yield: 10 Servings

1 1/2	c	Arrowroot biscuit crumbs
		Very finely crushed
6	tb	Butter, melted
1	lb	Cream cheese, softened *
1	c	Sugar
2	ts	Vanilla
2	tb	Lemon juice
4		Eggs
OPTIONAL
2	c	Sour cream

*Home made Fresh cheese is preferred, but one pound cream cheese will work.

In a bowl, blend crumbs and butter. Press mixture evenly over bottom and about one inch up sides of a 9 inch spring form pan.

Place cheese in a bowl. Beat in 3/4 cup of the sugar, one teaspoon of the vanilla, and lemon juice. Add eggs, one at a time, blending well with each addition. Pour cheese mixture into crumb lined pan. Bake in a 325 degree oven for 40 minutes.

Meanwhile, combine sour cream, remaining 1/4 cup sugar and remaining one teaspoon vanilla, mix well. When cake has baked for 40 minutes, remove from oven and spread sour cream mixture evenly over top. Return to the oven for 10 minutes more.

(Or you can omit the sour cream mixture and bake the cake for 50 minutes or until it appears set when pan is gently jiggled)

Let cool, then chill before serving If you want to make your own fresh cheese you will need: 2 quarts whole milk OR 1 1/2 cups whipping cream. 1/4 buttermilk (for whole milk cheese) or 2 tablespoons buttermilk (for cream cheese)

In a pan over medium heat, warm milk or cream to lukewarm (90 to 100 degrees) and pour into a bowl. Stir in buttermilk cover and let stand at room temperature for 24 to 48 hours until a soft curd is formed (mixture will look like soft yogurt). Curd forms faster on hot days than cool days.

Line a colander with a clean muslin cloth that has been dipped in cold water and wrung dry. Set in sink. Pour curd into colander and drain for about 10 minutes. Fold cloth over curd. Set colander on a rack in a rimmed pan (for milk curd leave at least one inch between rack and pan bottom to allow for drained liquid)

Make whole unit airtight, covering with clear plastic film, and refrigerate to drain for 36 to 48 hours. Makes two cups with milk, one cup with cream.

Both cheese will keep in refrigerator for as long as five days.

Sunset Italian Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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