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Categories:
cream cheese Ricotta cheese sour cream eggs sugar lemon juice vanilla cornstarch flour butter strawberries red currant orange liqueur
Viewed: 56 - Published at: 4 years agoIngredients
- 1 lb. cream cheese
- 1 lb. Ricotta cheese
- 1 pt. dairy sour cream
- 4 eggs
- 1 1/2 c. sugar
- 2 Tbsp. lemon juice
- 1 tsp. vanilla
- 3 Tbsp. cornstarch
- 3 Tbsp. flour
- 1/2 c. butter, melted
- strawberries (about a pt.)
- 12 oz. red currant jelly (1 small jar)
- 2 Tbsp. orange liqueur
Method
- Cream cheeses together.
- Add sour cream, eggs (1 at a time), sugar, lemon juice, vanilla, cornstarch, flour and butter.
- Beat about 15 minutes.
- Pour into greased spring-form pan.
- Bake at 325° for 1 hour and 20 minutes.
- Turn off heat and let cake stand in oven with door open 2 hours.
- Remove and refrigerate once cake is at room temperature. Gently loosen, but do not remove side of pan until cake has been chilled.
- Top with strawberries, arranged pointed end up.
