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Prep time
15 minutes
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Cook time
1 hour
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Serves
6-8
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Ingredients
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1 pound
ricotta cheese (full fat)
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16 ounces
softened cream cheese (two 8oz packets)
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1 pint
sour cream (full fat)
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1/2 cup
white sugar
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4
eggs
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1/4 cup
melted butter (unsalted)
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1/2 teaspoon
lemon extract
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1/2 teaspoon
vanilla extract
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3 tablespoons
cornstarch
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3 tablespoons
white flour
Directions
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In a large bowl, blend your cheeses together and add in the sugar.
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Add your eggs, one at a time, mixing each in before adding the next.
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Mix your cornstarch and flour together in a small bowl then add to the mix.
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Lastly, add your butter and sour cream. Mix until a smooth consistency.
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Butter a 10" springform pan. Add your mixture.
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Add your pan to a cold oven but turn the heat to 325. Bake for one hour.
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Turn the oven off and leave the cake for 3-4 hours to cool. Do not one the oven door during that cooling time.
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