Ricotta Cheese Cake Recipe

Name: Ricotta Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Mix the cheeses.
2
You can do this in a mixer.
3
Beat eggs.
4
Add sugar and flavorings.
5
Add egg mixture to cheese.
6
Beat well. Blend in flour, cornstarch and then cooled margarine.
7
Blend well. Pour into 9-inch spring-form pan.
8
(Lightly greased, you can use crumb mixture to line the bottom of the pan, if you wish.
9
Original recipe does not call for that.)
10
Bake 1 hour at 325u00b0.
11
Turn off oven and leave cake in for 2 to 3 hours.
12
(I have left it in overnight.)

960

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. Ricotta cheese, 2 (8 oz.) pkg. cream cheese, 1 pt. sour cream, 1 1/2 c. sugar, and more.

Yes, Ricotta Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Cheese Cake

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