Italian Ricotta Cheese Cake

by Cate on July 8, 2004

1-1/2 lbs ricotta
2 tablespoons sour cream
1-1/2 cups sugar
1 teaspoon vanilla extract
4 whole eggs

Butter and refrigerate a 9-inch springform pan ahead of time. Preheat oven to 300. Combine all ingredients in a bowl and place in the springform pan. Bake for 45 minutes, remove and cool to room temperature. To check for doneness, insert a toothpick and if it comes out clean, the cheese cake is done.

Sweetnicks’ Notes: Mine wasn’t done until close to an hour-and-a-half, but SO delicious when it was!

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