This cheesecake is creamy and dreamy!
Italian Ricotta Cheesecake
Ingredients
2-lbs. ricotta
2-8 ounce packages of cream cheese
6-tablespoons sugar
2-tablespoons fresh lemon juice
1-tablespoon vanilla
6-eggs
1-pint sour cream
Directions
1-Preheat a 9-inch springform pan with butter and flour. Preheat the
oven to 350°F. Bring all of the ingredients to room temperature.
2-Mix together the ricotta and cream cheese. Mix in the sugar, lemon
juice, and vanilla extract. Beat thoroughly.
3-At low speed, blend in one egg at a time. Pour in the sour cream
mixture. Set on a baking sheet to collect any drips. 1 hour in the oven
4-Remove the cake from the oven and set it aside for 3-5 hours to
cool.
5-Refrigerate for at least an hour, preferably overnight, before
serving. With fresh berries, crushed pineapple, or cherry pie filling, serve.
No comments:
Post a Comment