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; 1 lb. cream cheese; 1 1/2 c. sugar; 4 eggs; 1 pt. sour cream; 3 Tbsp. lemon juice; 3 Tbsp. cornstarch; 3 Tbsp. flour; 1/2 lb. melted butter; 2 tsp. vanilla

Servings: persons

1
Beat 4 eggs until thick and lemon colored.
2
Add sugar and lemon juice.
3
In a large bowl, combine cream cheese and Ricotta. Gradually add eggs to cheese mixture.
4
Beat well.
5
Add flour and cornstarch to cheese mixture and beat well.
6
Stir in melted butter and vanilla; beat well.
7
Add sour cream with electric mixer.
8
Pour into ungreased spring-form pan and bake at 325u00b0 for 15 minutes. Increase heat to 375u00b0 and bake another 40 minutes.
9
Turn off heat and allow cake to cool in oven for 1 hour.
10
Remove and place in refrigerator until the next day.

1626

kcal

Calories

114

Fat

121

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, 1 lb. cream cheese, 1 1/2 c. sugar, 4 eggs, 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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