April 27, 2011 § 8 Comments

My entire life, every Easter Sunday. My grandmother, her sisters, their kitchens :)


Ricotta Cake

1 1/2 pounds ricotta cheese
16 ounces cream cheese
1 cup white sugar {I use half}
6 eggs
6 tablespoons all-purpose flour or spelt
1 cup sour cream
2 scraped vanilla beans
zest of one large or 2 small lemons

cream the ricotta and cream cheese
beat in one egg at a time
add the sour cream
add the sugar if you are using it, vanilla and zest, mix
pour into a 10 inch spring form, put the spring form into a larger pan with about an inch or two of water
bake at 165-170 (325) for about an hour to 90 minutes give or take
Turn the oven off but don’t take the cake out immediately, let it sit in the oven for about an hour
let it cool completely, then put in refrigerator- it’s better to chill it for at least 6 hours or overnight


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