Cooking with Love

Ricotta Cream Cheese Cake

Here's how to make it:

*Note: I used a food processor to make this cake

Ingredients:

1-  8 oz package of cream cheese at room temperature

4 cups whole milk ricotta, drained

3/4 cup white sugar

1 TBS corn starch

3 eggs

1 TBS Amaretto liqueur

1 tsp orange extract

2  lemons, zested

1 TBS good vanilla

Ingredients in order:

1 8 oz package cream cheese

1/4 tsp salt

3/4 cup white sugar

Pulse these ingredients in large food processor for 2 minutes

Grease a 8 or 9 inch spring pan all around.

Crush 1 cup of plain cookies and 1/2 stick melted butter in small processor till crumbly. Pat down all around the bottom of spring pan with back of measuring cup till even layer. Bake at 325 degrees for 10-15 minutes until golden brown.

Meanwhile, add into the cream cheese mixture:

4 cups drained whole milk ricotta and whip for 2 minutes.

Add 3 eggs, one at a time, each for 10 seconds.

Add vanilla, lemon zest, Amaretto, orange extract, and corn starch. Whip for another 10 seconds.

Pour the cheesecake mixture in cooled prepared spring pan.

Place in preheated 325 degree oven on middle rack. Let cook for approximately 60 minutes. Mine took 65 minutes. 

Once you see the edges start to brown and the center get golden, time to check. It will be jiggly in the center. Remove from oven. Let it sit and cool down. When it is cool, test the center. Knife should come out clean.

*Note: all ovens vary in power. Keep a watch that the temperature does not go above 325 degrees.

Top with fresh fruit or canned fruit or just plain with twirl of whipped cream.