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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
2:00 |
Ingredients: |
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1 lb. ricotta cheese
1 lb. cream cheese, softened
1-1/2 cups brown sugar
4 eggs
3 tbsp. flour
3 tbsp. arrowroot or cornstarch
1-1/2 tsp. vanilla extract
2 tbsp. lemon juice
1 lemon zest, grated
1/2 cup butter, melted
2 cups sour cream
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Directions:
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Strain the liquid from the ricotta cheese in a sieve.
In a mixing bowl, beat well the ricotta and cream cheese till well blended. While beating, gradually add the sugar. Beat in the eggs one at a time. Add the flour, arrowroot or cornstarch, vanilla, lemon juice and lemon zest. Beat well. Fold in the melted butter and sour cream and pour into a greased 9-inch deep cheesecake pan.
Bake for 1 hour at 350°F. Turn off the heat and leave the cake in the oven for an additional hour. Do not open the oven door.
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Very rich and luscious.
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