500 g package Philadelphia cream cheese
1 tub ricotta (Salerno)
500 g tub sour cream
1 1/2 cups sugar
3/4 cup cornstarch
5 eggs, separated
2 tablespoons or 1/4 cup margarine
Juice of 1/2 lemon
1 tablespoon baking powder

Topping
Graham crumbs

Beat egg whites on low speed until fluffy.

Mix all ingredients, except beaten egg whites and baking powder.

Add baking powder to cheese mixture; fold in beaten egg whites.

Butter a pan thickly; pour in cheese mixture.

Top with graham crumbs.

Bake at 350 degrees F for 1 1/2 hours.

Cool for 1/2 hour.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Anna Valente. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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