I have some ricotta and cream cheese, I’ve been reading some Italian cheesecake recipes that have both in them. How do you think they’d be?
This has been a staple in my house and my mom’s and Nonie’s all my life.
Italian Cheese Cake
1 (16 oz.) container Ricotta cheese (I know they are only 15 oz. now, still works.)
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) container of sour cream
5 T. cornstarch
2 t. vanilla
5 eggs, slightly beaten
1 1/2 c. sugar
1 can cherry pie filling optional
Mix all ingredients one by one into a large mixing bowl. Beat with an electric mixer until texture is smooth. Pour into a 10” spring pan. Bake at 350 degrees for 65-70 minutes or until toothpick inserted near center comes out clean. Cool and then refrigerate. Serve plain or with cherry pie filling poured over top.
I also do the mini spring pans a lot and use various toppings of in season fruit. Raspberries, blueberries, apricots, peaches and strawberries. My sister does a ganache top and adds chips into the batter sometimes and that works great too. The small ones can be frozen easily and serve 2 or 4.
That sounds good.
That sounds yummy, and I have all the ingredients! I think baking a cheesecake is better than making soup on a snowy day.