11/30/2022
Italian Ricotta Cheesecake
Every year around this time I share a recipe from my friend Chris Fennimore. Chris is the host of the cooking show QED Cooks in Pittsburg Pa. This is Chris’s recipe so I can’t answer questions about the recipe except to say it is easy to make, it’s very authentic and it’s incredibly delicious.
Ingredients
2-lbs. ricotta
2-8 ounce packages of cream cheese
6-tablespoons sugar
2-tablespoons fresh lemon juice
1-tablespoon vanilla
6-eggs
1-pint sour cream
Directions
1-Butter and flour a 9" springform pan. Preheat oven to 350 degrees. Get all ingredients to room temperature.
2-Cream together ricotta and cream cheese. Add the sugar, lemon juice and vanilla. Beat well.
3-Blend in one egg at a time at low speed. Mix in sour cream and pour into pan. Place on a baking pan to catch any drips bake 1 hour
4-Turn off the oven and leave cake inside for 3-5 hours to set.
5-Refrigerate for at least an hour or overnight before serving. Serve with fresh berries, crushed pineapple or cherry pie filling.
I hope you enjoy this Italian cheesecake it brings back such wonderful memories of growing up in Brooklyn.
❤️Daniel Mancini
