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Ricotta cheese cream cheese butter cornstarch lemon juice sour cream sugar eggs flour vanilla extract
Viewed: 58 - Published at: 3 years agoIngredients
- 1 lb. Ricotta cheese
- 1 lb. cream cheese
- 1 (4 oz.) stick butter, melted
- 3 Tbsp. cornstarch
- 4 1/2 tsp. fresh lemon juice
- 1 lb. sour cream
- 1 1/2 c. sugar
- 3 jumbo eggs
- 3 Tbsp. flour
- 4 1/2 tsp. vanilla extract
Method
- Place ingredients in large mixing bowl.
- Beat with electric mixer.
- Start on low speed, move to medium and finish with about 10 minutes on high speed.
- Batter should be smooth and liquid. Grease and lightly flour a 10-inch round 3-inch deep baking pan. Pour batter into pan and bake 1 hour in preheated oven at 350°. Leave cake in oven with door closed for an additional hour after heat is turned off.
- Cool on rack and refrigerate for storage. Makes 20 servings.
