Italian Cheesecake

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Ricotta and cream cheese combine in this luscious Italian Cheesecake from QED Cooks and Chris Fennimore.

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Cuisine:
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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. Butter and flour a 9" springform pan. Preheat oven to 350 degrees. Get all ingredients to room temperature.
  2. Cream together ricotta and cream cheese. Add the sugar, lemon juice and vanilla. Beat well.
  3. 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.
  4. Turn off the oven and leave cake inside for 3-5 hours to set.
  5. Refrigerate for at least an hour or overnight before serving. Serve with fresh berries, crushed pineapple or cherry pie filling.
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