Ricotta Cheese Cake
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A italian take on ricotta cheese cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. Ricotta cheese
- 2 (8 oz.) pkg. cream cheese
- 1 pt. sour cream
- 1 1/2 c. sugar
- 3 eggs
- 3 Tbsp. flour
- 3 Tbsp. cornstarch
- juice of 1 lemon
- 1 tsp. vanilla
- 1 stick margarine, melted and cooled
Method
Mix the cheeses.
You can do this in a mixer.
Beat eggs.
Add sugar and flavorings.
Add egg mixture to cheese.
Beat well. Blend in flour, cornstarch and then cooled margarine.
Blend well. Pour into 9-inch spring-form pan.
(Lightly greased, you can use crumb mixture to line the bottom of the pan, if you wish.
Original recipe does not call for that.)
Bake 1 hour at 325°.
Turn off oven and leave cake in for 2 to 3 hours.
(I have left it in overnight.)
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