Hi Danielle. This recipe is sort of a cross between a cheesecake and a pudding cake. It's not dense like cheesecake made with cream cheese, but it is pretty smooth:
http://food52.com/recipes/10457-cannoli-cake
Hi Danielle-- smooth like how? If the ricotta isn't smooth enough you could just whip it in an electric mixer a little first (and then push it through a strainer if you really want to). I haven't made this one, but here is a recipe:
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Thanks Barbara!
http://food52.com/recipes/10457-cannoli-cake
http://lidiasitaly.com/recipes/detail/1129