Ricotta Cheese Cake
Today 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:
- 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
Daniel Mancini
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