Italian Cheesecake
I was asked what desert I recommend for Thanksgiving and here it is. This recipe comes complements from my friend Chris Fennimore of WQED Cooks in Pittsburgh Pa.
You will need:
- 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
- Butter and flour a 9″ springform pan. Preheat oven to 350 degrees. Get all ingredients to room temperature.
- Cream together ricotta and cream cheese. Add the sugar, lemon juice and vanilla. Beat well.
- Blend in one egg at a time at low speed. Mix in sour cream and pour into pan.
- Place on a baking pan to catch any drips and bake for one hour.
- Turn off the oven and leave cake inside for 3-5 hours to set.
- Refrigerate for at least an hour or overnight before serving. Serve with fresh berries, crushed pineapple or cherry pie filling.
Thank you Chris for this amazing cake that brings back memories.
– Daniel Mancini
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