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Ricotta Cheese Cake

Ricotta Cheese CakeToday is National Cheese Cake Day, and I would be remiss if I didn’t post Chris Fennimore’s Ricotta Cheese Cake recipe.
Chris is a friend and the host of WQED Cooks in Pittsburgh.

 

You’ll 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:

  1. Butter and flour a 9″ springform pan
  2. Preheat oven to 350 degrees
  3. Get all ingredients to room temperature
  4. Cream together ricotta and cream cheese
  5. Add the sugar, lemon juice and vanilla (beat well)
  6. Blend in one egg at a time at low speed
  7. Mix in sour cream and pour into pan
  8. Place on a baking pan to catch any drips and bake for one hour
  9. Turn off the oven and leave cake inside for 3-5 hours to set
  10. Refrigerate for at least an hour or overnight before serving
  11. Serve with fresh berries, crushed pineapple or cherry pie filling

 

Daniel Mancini

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